Almond Macaroon Brownies

If you like Almond Joy bars, here’s the baked goods counterpart. These Macaroon Brownies have a base of dense, rich, not-too-sweet brownie and a topping made with with cream cheese, sugar, egg and coconut.

There are dozens of variations on the Macaroon Brownies, with some being brownie-mix based and others being scratch. This one is a an easy scratch version made with chopped dark chocolate.

They are most definitely fudge brownies as opposed to cake-y, but they’re not super sweet even with the sweetened flaked coconut. Most versions are made in a 9×13 inch pan, but these Macaroon Brownies are baked in an 8 inch pan so you get just enough to satisfy the coconut lovers in the crowd.

Recipe

Almond Macaroon Brownies

Cookie Madness

Fudge brownies baked in an 8 inch square pan and topped with a coconut and almond cream cheese topping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 16

Ingredients

 

• 1/2 cup unsalted butter plus 3/8 tsp salt or use salted butter
• 6 oz chopped semisweet or dark chocolate 45-60% cacao
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/4 teaspoon salt omit if butter is salted
• 1 cup all-purpose flour 130 grams
• 2/3 cup toasted chopped almonds divided use

Macaroon Topping

• 4 ounces cream cheese softened
• 1/3 cup sugar
• 1 egg
• 1/4 teaspoon vanilla or almond extract
• 1 tablespoon all-purpose flour
• About 1 cup can use more if desired sweetened flaked coconut
• 1 square semisweet or dark chocolate chopped (optional)

Instructions

 

• Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
• In a large saucepan, melt the butter over medium heat. when it's about halfway melted,add the chocolate. Reduce heat to low and stir until melted and smooth.
• Remove from heat and stir in the sugar. Stir in the eggs, one at a time, followed by the vanilla and salt. Add the flour and stir until blended, then stir in half of the almonds.
• Pour batter into pan and spread evenly.
• Prepare topping. Mix the softened cream cheese with sugar and beat until smooth, then beat stir in the egg, vanilla and flour until blended. Stir in remaining almonds.
• Drop coconut mixture over chocolate mixture spreading gently.
• Bake for about 35 minutes, then let cool completely.
• Melt the chocolate and drizzle or pipe it over the cooled brownies, then chill for several hours.
• Lift from pan and cut into 16 squares.

Notes

Source: Baker's Easiest-Ever Chocolate Recipes

Tried this recipe?Let us know how it was!