- Yield 8 servings
- 3 ounces package of cream cheese
- 7 tablespoons butter
- 3/4 cup sugar
- 3 -- eggs
- 1/2 cup plus 1 tablespoon flour
- 1 cup almonds
- 6 -- squares of semi sweet chocolate
- 1/2 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1 2/3 cups coconut
Beat cream cheese and 2 tablespoons of butter till soft. Beat in 1/4 cup of sugar. Stir in 1 egg, 1 tablespoon of flour and coconut. Reserve 16 almonds for garnish, chopping the remaining. Stir in 1/3 cup of chopped almonds. Set aside. Stir 5 squares of chocolate and 5 tablespoons of butter over heat till melted. Remove from heat. Stir in 1/2 cup of sugar vanilla. Beat in 2 eggs. Add 1/2 cup flour , baking powder and remaining chopped almonds. Spread chocolate batter in an 8 '' square pan, spread cream cheese over top. Garnish with whole almonds. Bake at 350 for 40 minutes.
Melt remaining square of chocolate, place melted chocolate in sandwich bag, snip off end and drizzle over brownies. Cool and cut into squares. Serving variations; swirl chocolate and caramel ice cream topping on plate, place slice of brownie over top with scoop of vanilla ice cream with another swirl of chocolate and caramel sauce swirl.