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Cobblestone Brownies

Cobblestone Brownies
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
36 ServingsPrep: 15 min. Bake: 45 min. + cooling

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
© Taste of Home 2013

2 of 2

Cobblestone Brownies (continued)

Directions (continued)

  • refrigerator. Yield: 3 dozen.
Nutrition 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.
© Taste of Home 2013