Cobblestone Brownies Recipe

4.5 3 5
Cobblestone Brownies Recipe
Cobblestone Brownies Recipe photo by Taste of Home
Publisher Photo

Cobblestone Brownies Recipe

Read Reviews
4.5 3 5
Publisher Photo
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
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 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 large eggs
  • 1/2 teaspoon coconut extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1 cup sweetened shredded coconut

Directions

Preheat oven to 350°. In a large bowl, beat 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 10-15 minutes.
For filling, in a large bowl, beat 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 45-50 minutes or until a toothpick inserted near center comes out clean (do not overbake). Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.
Originally published as Cobblestone Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p83

Nutritional Facts

1 piece: 185 calories, 8g fat (3g saturated fat), 31mg cholesterol, 93mg sodium, 26g carbohydrate (20g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

  • 1 package fudge brownie mix (13-inch x 9-inch pan size)
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/2 teaspoon coconut extract
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 2 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3-3/4 cups confectioners' sugar
  • 1 cup sweetened shredded coconut
  1. Preheat oven to 350°. In a large bowl, beat brownie mix, oil, eggs and extract on medium speed until blended (batter will be stiff). Set aside 1 cup for topping.
  2. Spread the remaining batter into a greased 13x9-in. baking pan. Bake 10-15 minutes.
  3. For filling, in a large bowl, beat cream cheese, eggs and extracts until smooth. Gradually add confectioner's sugar and mix well. Fold in coconut. Carefully spread over brownies.
  4. Drop reserved batter by teaspoonfuls over filling. Bake 45-50 minutes or until a toothpick inserted near center comes out clean (do not overbake). Cool on a wire rack. Store in the refrigerator. Yield: 3 dozen.
Originally published as Cobblestone Brownies in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p83

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CMadjar User ID: 7396645 217388
Reviewed Jan. 9, 2015

"Absolutely delicious!"

MY REVIEW
Tracy Liming User ID: 5211765 206855
Reviewed May. 15, 2012

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

MY REVIEW
ilka896 User ID: 6549264 154364
Reviewed Apr. 24, 2012

"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."

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