BROWNIES:

1 (1 lb 3.5 oz) pkg. Pillsbury Rich and Moist Fudge Brownie Mix
1/2 cup oil
1/4 cup water
2 eggs

TOPPING:

1 (8-oz) pkg. cream cheese, softened
2/3 cup sugar
2 tablespoons Pillsbury BEST All Purpose Flour
2 eggs
2 cup coconut
1 cup chopped almonds, toasted if desired

GLAZE AND GARNISH:

1 cup semi-sweet chocolate chips
2 teaspoons oil
48 whole almonds, toasted

1 (1 lb 3.5 oz) pkg. Pillsbury Rich and Moist Fudge Brownie Mix 1/2 cup oil 1/4 cup water 2 eggs

1 (8-oz) pkg. cream cheese, softened 2/3 cup sugar 2 tablespoons Pillsbury BEST All Purpose Flour 2 eggs 2 cup coconut 1 cup chopped almonds, toasted if desired

1 cup semi-sweet chocolate chips 2 teaspoons oil 48 whole almonds, toasted

1. Heat oven to 350 degrees. Grease 15x10x1-inch baking pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.

2. In medium bowl, combine cream cheese, sugar, flour and 2 eggs; beat until smooth. Stir in coconut and 1 cup chopped almonds. Drop spoonsfuls of cream cheese mixture over brownie batter; spread evenly.

3. Bake at 350 degrees for 35-40 minutes or until light golden brown and center is firm to the touch. Cool 45 minutes or until completely cooled.

4. In small saucepan, combine chocolate chips and oil. Heat over low heat until chocolate is melted, stirring constantly. Drizzle and spread over brownies. Cut into bars. Garnish each bar with one whole almond. Store in refrigerator. 48 bars