Coconut and Almond Brownies

  • Yield: 16 servings

Ingredients

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

Instructions

  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).

 

 

blog comments powered by Disqus
Follow

Get every new post delivered to your Inbox.

Join 316 other followers