|
|
|
|
| |
1.
|
Beat cream cheese and 2 tablespoons butter until softened. Beat in 1/4 cup sugar. Stir in 1 egg, 1 tablespoon flour and coconut. Reserve 16 whole almonds, chop the rest. Stir in 1/3 cup chopped almonds; set aside.
|
|
| |
2.
|
Melt 5 oz chocolate and remaining butter (4 T) over low heat, until melted. Remove from heat. Stir in 1/2 cup sugar and vanilla. Beat in 2 eggs.
|
|
| |
3.
|
Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread cheese batter on top. Garnish with whole almonds.
|
|
| |
4.
|
Bake for 40 minutes until cake tester comes out clean, don't overbake.
|
|
| |
5.
|
Melt remaining square of chocolate and drizzle over the brownies.
|
|
| |
6.
|
Cool in pan. Cut into squares. Recipe can be doubled.
|
|
| |
|
|
