Almond Macaroon Brownies

Two beloved bar cookies in one pan. A fudgy semi-sweet chocolate brownie forms the base, while a cream cheese and coconut macaroon layer spreads over the top before baking. The combination of dense chocolate and chewy, coconut-rich cream cheese is genuinely something special.

The macaroon topping is what makes these stand out from a standard brownie. Cream cheese, coconut flakes, chopped almonds, egg, and a tablespoon of flour come together into a thick, spreadable batter that stays distinct from the chocolate layer beneath it during baking.

Whole blanched almonds get pressed into the top as a garnish before going in the oven, and a final drizzle of melted chocolate goes over everything after the bars cool.

One important note from the directions: don’t overbake. A cake tester should come out clean, but pull them at that point. The cream cheese layer continues to set as it cools, and an overbaked macaroon topping turns rubbery rather than tender.

Kitchen Tips

• Spread the brownie batter in the pan first, then spoon the cream cheese mixture over the top and spread gently so the layers don’t mix
• Let the bars cool completely in the pan before cutting. Warm cream cheese bars smear and fall apart
• The recipe doubles easily for a crowd

Variations

• Dark chocolate base: Use dark chocolate instead of semi-sweet for a less sweet, more intense brownie layer
• Toasted coconut: Toast the coconut flakes in a dry pan before mixing into the cream cheese layer for a deeper, nuttier flavor