Almond Macaroon Brownies
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
Fudge brownies baked in an 8 inch square pan and topped with a coconut and almond cream cheese topping.
  • 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)
  1. Preheat oven to 350 degrees F. Line an 8 inch square metal pan with nonstick foil.
  2. 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.
  3. 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.
  4. Pour batter into pan and spread evenly.
  5. 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.
  6. Drop coconut mixture over chocolate mixture spreading gently.
  7. Bake for about 35 minutes, then let cool completely.
  8. Melt the chocolate and drizzle or pipe it over the cooled brownies, then chill for several hours.
  9. Lift from pan and cut into 16 squares.
Source: Baker's Easiest-Ever Chocolate Recipes
Recipe by Cookie Madness at