DAY 5: An easy way to dress up a boxed brownie mix!
Brownies topped with a coconut and almond cheesecake layer: thick, rich and delicious. As a real nut-lover, this recipe is one of my favorites.
Almond Macaroon Brownies
1 brownie mix for 9×13” pan PLUS ingredients for preparing (usually water, oil and eggs)
1 cup coarsely chopped almonds, toasted
16 oz (2 pkg) cream cheese, softened
½ cup butter, softened
¾ cup sugar
1 tsp vanilla
½ tsp almond extract
2 Tbs. flour
1 pkg (14 oz) flaked coconut
Preheat oven to 350°F.
Prepare brownie mix according to box directions. Add half of almonds to brownie batter. Spread in two greased 8×8” pans (or one greased 9×13” pan: see NOTE below).
With a mixer, beat cream cheese, butter and sugar. Beat in 2 eggs, vanilla and almond extracts and flour. Stir in coconut and remaining almonds. Carefully spread over brownie layer. Bake at 350°F for 40-45 minutes (50-60 minutes for 9×13” pan) until center is completely cooked (cover with foil if top layer starts to get too brown). Cool completely before cutting.
NOTE: I usually bake this in 2 square baking pans because the center will set faster. You can use a 9×13” pan instead, but be sure the center is completely cooked before removing from oven.