3/4 cup butter
4 (1-ounce) squares unsweetened baking chocolate
2 3/4 cups sugar, divided use
5 large eggs
2 cups chopped toasted almonds, divided use
1 cup plus 2 tablespoons flour, divided use
1 package (8-oz.) cream cheese, softened
2 cups angel flake coconut
2 (1-ounce) squares semi-sweet chocolate
Heat oven to 350°F. Line a 13 x 9-inch baking dish with foil and grease lightly. Place butter and unsweetened baking chocolate in a medium microwave-safe bowl and microwave on medium for 2 minutes, or until melted and smooth; stir every 30 seconds. Whisk in 2 cups sugar and 3 of the eggs. Stir in 1 cup almonds and 1 cup flour until well blended. Spread in prepared pan; set aside.
Beat cream cheese with remaining 3/4 cup sugar, 2eggs and 2 tablespoons flour until smooth. Stir in coconut and remaining 1 cup almonds until well blended. Carefully spread over first layer in baking dish. Bake for 35 to 40 minutes or until toothpick inserted near center comes out almost clean. Cool in pan on wire rack. Cut into squares and remove from pan. Melt semi-sweet chocolate in microwave on medium for 2 minutes; stir every 30 seconds. Drizzle individual brownies with melted chocolate. Makes 24 bars.
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