Recipe - Macaroon Brownies

MACAROON TOPPING
4 ounce Fatfree cream cheese
1/3 cup Sugar
1 Egg white
4 teaspoon Allpurpose flour
One half teaspoon Coconut extract
Three fourths cup Flaked coconut

BROWNIES
One fourth cup Wholewheat flour
One half cup Allpurpose flour
1 cup Sugar
One half cup Unsweetened cocoa powder
One half teaspoon Baking powder
4 Egg whites
1 (2 1/2oz) jar babyfood
prunes
1/3 cup Buttermilk
1 teaspoon Vanilla extract
One half cup Mini chocolate chips
One fourth cup Toasted chopped almonds

CHOCOLATE DRIZZLE
1 tablespoon Mini chocolate chips; melted

Preheat the oven to 350 degrees F. Lightly coat an 8x8inch baking pan with
nonstick vegetableoil spray.

To make the macaroon topping: Mix the cream cheese, sugar, egg white,
flour, and coconut extract until smooth. Stir in the flaked coconut. Set
aside.

To make the brownies: In a large bowl, combine the wholewheat flour,
allpurpose flour, sugar, cocoa powder, and baking powder.
In a medium bowl, beat the egg whites until foamy; add the babyfood
prunes, buttermilk, and vanilla. Add the egg white mixture to the flour
mixture and mix until blended. Stir in the chocolate chips and almonds.
Spread the batter in the prepared baking pan.

Spread the macaroon topping over the brownie batter. Bake 25 to 30 minutes.
Let cool, in the pan, on a wire rack. Drizzle with the melted chocolate
chips. (Decorative tip: Swirl a toothpick through the melted chips after
drizzling them on the brownies.)
Yield:20 brownie
Recipe By : COOKING LIVE SHOW #CL8739

Posted to MCRecipe Digest V1 #250

Date: Fri, 18 Oct 1996 14:58:57 0500

From: "Jon and Angele Freeman" jfreeman@netusa1.net