3 ounces cream cheese
6 tablespoons butter or margarine, divided
3/4 cup granulated sugar, divided
3 eggs
1/2 cup plus 1 tablespoon all-purpose flour
1 2/3 cups coconut, flaked or shredded
1 cup whole natural almonds, divided
6 squares Bakers semisweet chocolate
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Beat cream cheese and 2 tablespoons of the butter until softened; beat in 1/4 cup of the sugar. Stir in 1 of the eggs, 1 tablespoon flour and coconut. Reserve 16 almonds for garnish. Chop remaining almonds. Stir in 1/3 cup of the chopped almonds. Set aside.

Stir 5 squares chocolate and remaining butter over low heat until melted. Remove from heat; stir in remaining 1/2 cup sugar and vanilla extract. Beat in remaining 2 eggs. Stir in 1/2 cup flour, baking powder and salt. Add remaining chopped almonds. Spread chocolate batter in a greased 8-inch square pan. Spread cheese batter on top. Garnish with whole almonds. Bake at 350 degrees F for 40 minutes or until cake tester inserted in center comes out almost clean (don't overbake).

Melt remaining chocolate and drizzle in zigzag pattern over brownies. Cool in pan. Cut into bars or squares.

Makes about 16 brownies.