Prep Time 20m
Cook Time 40m
Ready Time 105m
Yield 48 bars

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) package Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup plus 1 tablespoon Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 4 large eggs, divided
  • 2 (8 oz.) packages cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon almond extract
  • 1 1/2 cups sweetened coconut flakes
  • 1 cup chopped almonds, toasted *
  • 1 (12 oz.) package semi-sweet chocolate chips (2 cups)
  • 48 whole almonds, toasted *
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 15 x 10 x 1-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using 2/3 cup oil, water and 2 eggs. Spread batter evenly into prepared pan.
  • Step 2Beat cream cheese, sugar, flour and 2 eggs in medium bowl with electric mixer on medium speed until blended. Stir in almond extract, coconut and chopped almonds. Drop spoonfuls of cream cheese mixture over brownie batter, spreading evenly. Bake 35 to 40 minutes or until center is firm to the touch. Cool completely.
  • Step 3Microwave chocolate chips and 1 tablespoon oil in medium microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until melted and smooth when stirred. Drizzle and spread over brownies. Cut into bars. Garnish each bar with 1 whole almond. Chill until chocolate is set.
  • Tip*to toast almonds: Place almonds in dry nonstick skillet over medium heat, shaking pan until nuts are lightly browned.
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