Brownie Macaroon Torte w/ Irish Cream Glaze

I found this recipe in my Pillsbury Bake-Off booklet (37th contest) - a booklet that I've had for ages. In fact, one of our favorite meals comes from that booklet, Sweet Potato and Black Bean Burritos, but I had never noticed this recipe.  I'm not sure why because it's pictured on the front page of the booklet.  But this time, when I went to put the book away, I happened to notice the picture, and I just had to look up the recipe, and then I just had to make it.

I'm taking it for a potluck tomorrow, so I hope it tastes as good as it looks and smells.

Brownie Macaroon Torte w/ Irish Cream Glaze
12 Servings

 Filling:

• 1/2 cup almonds, toasted and finely chopped or ground
• 1-1/2 cups coconut
• 2 T unbleached flour
• 1/2 cup sweetened condensed milk (NOT evaporated)
• 1/2 tsp. almond extract
• 1 egg

Brownie:

• 1/2 cup butter, softened
• 1 box Brownie Mix (Large Size for 13x9 pan) 
• 3 T amaretto (or 1-1/2 tsp. almond extract + 1-1/2 tsp. water)
• 2 eggs

Glaze:

• 1/2 cup powdered sugar
• 1/2 tsp. vanilla
• 1 T Baileys Irish Cream

Garnish:

• 2 to 3 T toasted coconut (or toasted, slivered almonds)

Directions:

1.  In medium bowl, combine filling ingredients; mix well.  Set aside.
2. Heat oven to 350° F.  Grease bottom of a 10-inch springform pan.  In large bowl, combine all brownie ingredients.  Beat with electric mixer at low speed until moistened.  Beat at medium to high speed 1 minute.
3. Pour brownie batter into greased pan and spread evenly.  Using spatula, make a 1-inch wide circular groove in the batter, about 1 inch from the edge of the pan.  Make a second groove about 1 inch from the first one.  Spoon filling into grooves and press down gently so that it is level with the brownie batter.
4. Bake at 350° F for 55-60 minutes or until set in center.  Note: the center will raise up, but it settles down after the torte is removed from the oven.  Cool 15 minutes and remove sides of pan.  Cool completely - 1 to 1-1/2 hours in the refrigerator.
5. In a small bowl, combine Glaze ingredients.  Drizzle over top of cooled torte and garnish with toasted coconut.

To toast almonds: Spread almonds on baking sheet.  Bake at 350° F for 5 to 10 minutes or until light golden brown and fragrant, stirring occasionally.  Cool slightly before chopping.
To toast coconut: Spread on baking sheet.  Bake at 350° F for 3 to 5 minutes, stirring occasionally.  Keep a close eye on it so it doesn't burn.

I don't usually buy cake mixes or brownie mixes, but I just happened to have one this time.  I bet my regular brownie recipe can be used in this recipe, so I'll have to try that next time.  See, I'm already saying next time - because this smells so good.  Chocolate, coconut, almond, all kinds of yummy flavors together.  And then the Irish Cream glaze on top.  The original recipe called for a vanilla glaze flavored with amaretto and a chocolate glaze - and then a garnish of slivered almonds.  I bet that's really good, too - but, I decided to just go with the one Irish Cream glaze and toasted coconut, because the slivered almonds I found in my pantry were old and didn't taste good anymore.  Also, that vanilla glaze called for store-bought vanilla frosting, which I have never bought, so I was going to have to make something up anyway.  Baileys and Amaretto - it wasn't a huge stretch.

It's a miracle I didn't just cut into this already.  There's nothing wrong with taking a dessert to a potluck with a wedge or two missing, right?  Or not.  Hopefully I'll get a chance to grab a picture (and a taste) once it's cut.  I have noticed that anything chocolate seems to go quite quickly at potlucks, so we'll see.  I may just have to make another one really soon - especially since this recipe only uses about 1/2 the can of sweetened condensed milk.  I have to find something to do with that other 1/2, don't I?

Update:
It was yummy!  I managed to grab a small sliver, and the rest disappeared completely.  I talked to a few people who had some, and they all agreed that it was very good.

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