Almond Macaroon Brownies

Brownie Layer:
6 squares Baker’s® Unsweetened Chocolate
1/2 cup margarine
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 cup flour
2/3 cup toasted chopped almonds

Cream Cheese Topping:
4 oz. Philadelphia Brand® cream cheese, softened
1/2 cup sugar
1 egg
1 tbsp. flour
1 cup Baker’s® Angel Flake Coconut

Microwave chocolate and margarine at HIGH 2 minutes or until margarine is
melted. Stir until chocolate is completely melted. Stir 2/3 cup sugar into melted chocolate mixture. Mix in 2 eggs and vanilla until well blended.
Stir in 1 cup flour and 1/3 cup of almonds. Spread in greased 8” square
baking pan.

Mix cream cheese, 1/3 cup sugar, 1 egg, and 1 tbsp flour in same bowl until smooth. Stir in remaining almonds and coconut. Spread mixture evenly over brownie batter.

Bake at 350° for 35 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not overbake. Cool in pan. If desired, drizzle
with 1 square melted chocolate.

Makes about 16 brownies