Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Coconut Macaroon Brownies
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- #25762
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
Brownies
3 packages Jiffy fudge brownie mix
1/4 cup oil
3 tablespoons water
3 eggs
Topping
1 package (8 ounce size) cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
2 eggs
2 cups coconut
1 cup almonds, chopped
Glaze and Garnish
1 cup semisweet chocolate chips
2 teaspoons oil
directions
Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In a large bowl, combine all brownie ingredients and mix until well blended. Spread in greased pan.
In a medium bowl, combine cream cheese, sugar, flour and eggs. Beat until smooth. Stir in coconut and chopped almonds.
Drop spoonfuls of cream cheese mixture over brownie batter, then spread evenly. Bake at 350 degrees F for 45-48 minutes, or until light golden brown and center is firm to the touch. Let cool while preparing glaze and garnish.
For Glaze and Garnish: Microwave chocolate chips and oil on high for approximately 1 minute, stirring every 20-30 seconds. Drizzle over brownies. Slice and serve.
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nutrition data
Nutritional data has not been calculated yet.
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