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
SERVINGS
|
36
|
CATEGORY
|
Lower Fat
|
METHOD
|
Baked
|
PREP |
10 min. |
COOK
|
55 min.
|
TOTAL
|
65 min.
|
INGREDIENTS
- 1 package fudge brownie mix (13-inch x 9-inch pan size)
- 1/2 cup vegetable 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 mixing 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 13-in. x 9-in. baking pan. Bake at 350° for 10-15 minutes or until edges crack.
For filling, in a small mixing bowl, beat the cream cheese, eggs, extracts and confectioners' sugar until smooth and creamy. Fold in the coconut. Carefully spread over brownies.
Drop reserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.