Here is one of
my most requested Brownie recipes. I
start with a Duncan Hines Mix. You can't
tell that the "brownie" part is from a
Almond Macaroon Brownies
pkg. fudge brownie mix
1/2 cup oil
1/4 cup water
1 (8-oz.) pkg. cream cheese, softened
2/3 cup sugar
2 Tbs. flour
2 cups coconut
chopped almonds, toasted if desired*
Glaze and Garnish
semisweet chocolate chips
2 tsp. oil
24 whole almonds, toasted
Heat oven to 350°F. Grease
9X13-inch baking pan. In large bowl,
combine all brownie ingredients; beat 50
strokes with spoon. Spread batter in
In medium bowl,
combine cream cheese, sugar, flour and 2
eggs; beat until smooth. Stir in coconut
and 1 cup chopped almonds. Drop
spoonfuls of cream cheese mixture over
brownie batter; spread evenly.
Bake at 350°F. for 30 to 40 minutes or
until light golden brown and center is
firm to the touch. Cool 45 minutes or
until completely cooled.
saucepan, combine chocolate chips and
oil. Heat over low heat until chocolate
is melted, stirring constantly. Drizzle
and spread over brownies. Cut into bars.
Garnish each bar with 1 whole almond.
Store in refrigerator.
* To toast almonds,
spread on cookie sheet; bake at 350°F.
for 5 to 7 minutes or until golden
brown, stirring occasionally. Or, spread
in thin layer in microwave-safe pie pan.
Microwave on HIGH for 3 to 4 minutes or
until light golden brown, stirring
Abby in Atlanta