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 9x13 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.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

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

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