Almond Macaroon Brownies
Fudge brownies baked in an 8 inch square pan and topped with a coconut and almond cream cheese topping.
Servings 16
Ingredients
- ½ cup unsalted butter plus ⅜ tsp salt or use salted butter
- 6 oz chopped semisweet or dark chocolate 45-60% cacao
- ⅔ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon salt omit if butter is salted
- 1 cup all-purpose flour 130 grams
- ⅔ cup toasted chopped almonds divided use
Macaroon Topping
- 4 ounces cream cheese softened
- ⅓ cup sugar
- 1 egg
- ¼ 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
