ALMOND MACAROON BROWNIES

By cecelia26_

Ingredients

• INGREDIENTS:
• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
• 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 Pillsbury BEST® 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 Crisco® Pure Vegetable Oil
• 48 whole almonds, toasted if desired*

Details

Servings 48
Adapted from crisco.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray a 15 x 10" 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. 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 dollops of cream cheese mixture over brownie batter; spread evenly. Bake 35 to 40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled. Combine chocolate chips and oil in small saucepan. Heat over low heat until chocolate is meted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond.

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