Coconut and Almond Brownies

  • Yield: 16 servings


1cup whole almonds
2tablespoons butter, softened
3ounces cream cheese, softened
1/4cup sugar
1-- egg, beaten
1tablespoon flour
1 2/3cups flaked coconut
5ounces semisweet chocolate
1/4cup butter
1/2cup sugar
1/2teaspoon vanilla
2-- eggs, beaten
1/2cup flour
1/2teaspoon baking powder
1/4teaspoon salt
1ounce semisweet chocolate, melted


  1. Reserve 16 whole almonds.  Chop remaining almonds.
  2. Cream 2 tablespoons butter and cream cheese in mixer bowl until light and fluffy.  Beat in 1/4 cup sugar.  Stir in 1 egg, 1 tablespoon flour and coconut.  Add 1/3 cup chopped almonds; mix well.
  3. Combine 5 ounces chocolate and 1/4 cup butter in saucepan.  Cook over low heat until smooth, stirring constantly.  Remove from heat.
  4. Stir in 1/2 cup sugar and vanilla.  Add 2 eggs; mix well.  Stir in 1/2 cup flour, baking powder and salt.  Add remiaing chopped almonds; mix well.
  5. Spread chocolate mixture in greased 8×8-inch baking pan.  Top with cream cheese mixture.  Sprinkle with reserved almonds.
  6. Bake at 350F for 40 minutes or until edges pull from sides of pan.  Drizzle with 1 ounce melted chocolate.
  7. Cool in pan.  Cut into squares.

Recipe reprinted with permission from The Junior League of Wheeling’s The Best of Wheeling (Wheeling, West Virginia, 1994).