Almond Macaroon Brownies

INGREDIENTS:

• Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie OR use your favorite homemade brownie recipe.
• 1/2 cup Crisco® Pure Vegetable Oil
• 1/4 cup water
• 4 large eggs, divided
• 2 (8 oz.) packages cream cheese, softened
• 2/3 cup sugar
• 2 tablespoons all Purpose Flour
• 1 teaspoon almond extract
• 1 1/2 cups shredded coconut
• 1 cup chopped almonds, toasted if desired*
• 1 (12 oz.) package semi-sweet chocolate chips (2 cups)
• 1 tablespoon Vegetable Oil
• 48 whole almonds, toasted if desired*

PREPARATION DIRECTIONS:

1. HEAT oven to 350°F. Coat 15 x 10-inch baking pan with no-stick cooking spray. Prepare brownie mix as directed on package using the oil, water and 2 eggs. Spread batter evenly into prepared pan.

2. BEAT cream cheese, sugar, flour and 2 eggs in medium bowl at medium speed of electric mixer until well blended. Stir in almond extract, coconut and chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter; spread evenly.

3. BAKE 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.

4. COMBINE chocolate chips and oil in small saucepan. 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.

TIP

1. *To toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned.

Make it a great one!

About Tammy: Daughter, Sister, Wife, Mother of 7 (ages: G12, G11, B8, G6, B5, B16months, G1mos). Stepmom of 2: ages B 25, G 22. HomeEducator to 4, Preschool Teacher to 2. Mother in law to two, Grandma to Peyton and Andrew (coming in February 2012) and blogger at Our Crazy Forever Judd Family, Latter-Day Homeschooling, & BellaOnline!! Happy & Satisfied!!