Almond Macaroon Brownies
Makes 48 brownies

Prep Time: 20 min.
Baking Time: 38 min.

Ingredients

• Brownie Ingredients
  • 1 - cup Butter
  • 4 - squares (1-ounce) 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 - can (14-ounce) sweetened condensed milk
  • 2 to 3 - drops red food color
• Drizzle Ingredients
  • 3/4 - cup real semi-sweet chocolate chips
  • 2 - teaspoons shortening
• 48 - whole blanched almonds

Directions

1. In a 3-quart saucepan, melt butter and chocolate over medium-low heat, stirring occasionally, until smooth.
2. Remove from heat and stir in sugar and vanilla until well mixed.
3. Add eggs, one at a time, mixing well after each addition. Add flour and salt; mix well.
4. Spread batter into jelly-roll pan and bake for 20 minutes.
5. Meanwhile, in a medium bowl, add coconut, almonds, condensed milk and food color.
6. Carefully spread coconut mixture over hot, partially baked brownie.
7. Continue baking for 15 to 18 minutes or until macaroon layer is light golden brown and center is firm to the touch.
8. Cool completely.
9. In a 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (3 to 5 minutes).
10. Drizzle chocolate mixture over cooled brownies.
11. Cut into bars.
12. Garnish each piece with a whole almond.