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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


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


  • 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 or until edges crack.
  • 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

2 of 2

Cobblestone Brownies (continued)

Directions (continued)

  • 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.