---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Macaroon Brownies
  Categories: Desserts, Bakery
       Yield: 20 servings
  
            Macaroon topping
       4 oz Fat-free cream cheese
     1/3 c  Sugar
       1    Egg white
       4 ts All-purpose flour
     1/2 ts Coconut extract
     3/4 c  Flaked coconut
            Brownies
     1/4 c  Whole-wheat flour
     1/2 c  All-purpose flour
       1 c  Sugar
     1/2 c  Unsweetened cocoa powder
     1/2 ts Baking powder
       4    Egg whites
       1    (2 1/2-oz) j  baby-food
            -prunes
     1/3 c  Buttermilk
       1 ts Vanilla extract
     1/2 c  Mini chocolate chips
     1/4 c  Toasted chopped almonds
            Chocolate drizzle
       1 tb Mini chocolate chips; melted
  
   Recipe by: COOKING LIVE SHOW #CL8739 Preheat the oven to 350 degrees F.
   Lightly coat an 8x8-inch baking pan with nonstick vegetable-oil 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 whole-wheat flour,
   all-purpose flour, sugar, cocoa powder, and baking powder.
   
   In a medium bowl, beat the egg whites until foamy; add the baby-food
   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
  
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