#1010 - Almond Brownies

(by Shirley McNevich)

1 - 3oz. Philadelphia cream cheese (softened)
6 TBSP butter
3/4 cup white sugar
3 eggs
1/2 cup + 1 TBSP flour
1 2/3 cups Baker's angelflake coconut
1 cup whole almonds
6 squares Baker's semi-sweet baking chocolate
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. salt

Measure 1 cup of whole almonds--take out 16 of the whole almonds and save for later. Chop the rest of the 1 cup almonds--set aside. In a mixer add cream cheese and 2 TBSP butter--beat. Add 1/4 cup of white sugar and 1 egg--beat. Add 1 TBSP flour and all of the coconut--beat. Add 1/3 cup of the chopped almonds--beat. Set batter aside. In a saucepan over low heat add 5 squares of the baking chocolate and 4 TBSP butter--stir and melt. Once melted remove from heat--add 1/2 cup white sugar and vanilla--stir. Beat 2 eggs in a cup--add beaten eggs to the chocolate--stir until mixed. Add 1/2 cup flour, baking powder and salt to the chocolate mixture--stir. Add the rest of the chopped almonds to the chocolate--stir. Pour chocolate batter into a greased 8" square baking pan. Pour cream cheese mixture on top of chocolate batter. Arrange the 16 whole almonds any way you wish on top of the cream cheese mixture. Bake at 350 degrees for 40 minutes. Test with a toothpick for doneness--do not overbake or they will be dry. Melt the rest of the baking chocolate (according to box microwave directions) and drizzle on top of warm brownies.