These fudgy bars are the tasty result of stirring coconut extract into brownie batter and adding flaked coconut to the cream cheese filling. Perfect for those who love the combination of chocolate and coconut.
1 package fudge brownie mix (13-inch x 9-inch pan size)
1/2 cup canola oil
1/2 teaspoon coconut extract
1 (8 ounce) package cream cheese, room temperature
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 3/4 cups confectioners' (powdered) sugar
1 cup flaked coconut
Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch baking pan with Pan Release or baking spray with flour.
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 prepared baking pan.
Bake for 10 to 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 to 50 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire cooling rack.
Preparation Time: 15 minutes
Bake Time: 45 minutes + cooling
Store in the refrigerator.
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.