Chocolate Macaroon Brownies
Brownie Ingredients:
1 cup Butter
4 (1-ounce) squares unsweetened baking chocolate
2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Macaroon Layer Ingredients:
2 1/2 cups sweetened flaked coconut
1 cup toasted chopped almonds
1 (14-ounce) can sweetened condensed milk
Drizzle Ingredients:
3/4 cup real semi-sweet chocolate chips
2 teaspoons shortening
48 whole blanched almonds
Heat oven to 350 °F. Melt butter & chocolate in 3-quart saucepan over
medium-low heat, stirring occasionally, until smooth. Remove from heat;
stir in sugar & vanilla until well mixed. Add eggs, one at a time,
mixing well after each addition. Add flour & salt; mix well. Spread
batter into greased 15x10x1-inch jelly-roll pan. Bake for 20 minutes.
Meanwhile, combine coconut, almonds, & condensed milk in medium bowl.
Carefully spread coconut mixture over hot, partially baked brownie.
Continue baking for 15-18 minutes or until macaroon layer is light
golden brown & center is firm to the touch. Cool completely.
Melt chocolate chips & shortening in 1-quart saucepan over low heat,
stirring occasionally, until smooth (3-5 minutes). Drizzle chocolate
mixture over cooled brownies. Cut into bars. Garnish each piece with a
whole almond.
Makes 48 brownies.