Do you have recipes in your family that have been around for awhile, but you aren’t sure where they came from? I made these brownies often when I was a young married girl, but for some reason this recipe was put away and not made again for years. Upon cleaning out my recipe box, I found this and decided to bake up a batch to share with you. Kevin was enthralled with the idea of coconut, cream cheese, and almond on top of a deep, dark brownie, because while there are no Almond Joy bars in the brownies, there are all the same flavors!
Base Ingredients:
4 squares (4 oz) unsweetened chocolate
1 tsp vanilla
3/4 cup butter, cubed
1 cup flour
2 cups sugar
1 cup chopped almonds
3 eggs
Topping Ingredients:
8 oz (250 g) cream cheese
2/3 cup sugar
2 eggs
2 tbsp flour
1 cup chopped almonds
1 cup sweetened fancy flake coconut
Pre-heat oven to 350 F. Grease and then line a 9x13 inch cake pan with parchment paper. The layer of butter will make the paper adhere to the pan and keep it from sliding around on you.
Using a double boiler, over hot but not boiling water, melt the chocolate and butter together, stirring, until smooth. Whisk in the sugar, eggs, and vanilla until well combined. Stir in the flour and almonds until just combined. Then, make the topping.
In a bowl with an electric mixer, beat together the cream cheese, sugar, eggs, and flour until smooth. Stir in almonds and coconut. Gently spread over top of the brownie batter in the cake pan. Bake 35-40 minutes, until a toothpick in center comes out almost clean. Cool in the pan. For a finishing touch, drizzle the top with melted chocolate and top each square with a sliced almond.
Store in an airtight container in the fridge for a few days, or freeze for about a month.
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