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Cobblestone Brownies Recipe

Cobblestone Brownies Recipe photo by Taste of Home

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My family enjoys the combination of chocolate and coconut. So I stirred coconut extract into brownie batter and added flaked coconut to the cream cheese filling. These fudgy bars are the tasty result! —Phyllis Perry, Vassar, Kansas

This recipe is:

Diabetic Friendly

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Cobblestone Brownies Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 36 Servings

15 45 60

Ingredients

1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup canola oil
2 eggs
1/2 teaspoon coconut extract
FILLING:
1 package (8 ounces) cream cheese, softened
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1 cup flaked coconut

Directions

In a large bowl, beat the brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping.
Spread the remaining batter into a greased 13x9-in. baking pan. Bake at 350° for 10-15 minutes or until edges crack.
For filling, in a large bowl, beat the cream cheese, eggs and extracts until smooth. Gradually add confectioner's sugar and mix well. Fold in coconut. Carefully spread over brownies.
Drop reserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean(do not overbake). Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.

Nutritional Facts 1 brownie equals 185 calories, 8 g fat (3 g saturated fat), 31 mg cholesterol, 93 mg sodium, 26 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cobblestone Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p83

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Cobblestone Brownies

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Reviewed on May. 15, 2012 by Tracy Liming

It's dangerous to make this, I want to keep eating them until they are gone.

Reviewed on Apr. 24, 2012 by ilka896

These were ok. I would make them again but they would not be my first choice. If I has all the ingredients on hand, then I would but I wouldn't buy them just to make this recipe.