A rich, dark chocolate brownie is an ideal dessert. The great thing about brownies is how quickly you can whip them up. You can start on a batch just before dinner or the minute your friends walk in home and have a warm fudge bar ready by the time you’ve settled with that cup of coffee. If this sounds easy, it is made possible only because I keep my brownies in jar mix ready at all times in my pantry.
Every time I bake brownies, I try a new recipe. With my love for cream cheese, this was an experiment I had to do immediately on stumbling upon the recipe. A classic flavor combination; very hard to resist. One layer is super fudgy with an intense chocolate flavor and a thick and creamy coconut swirl running through it.
So here you are: A thick layer of fudgy chocolate brownies with a layer of coconut and cream cheese goodness. Impossible to say no to, right?
- 1 (8oz) package cream cheese, softened
- ¼ cup Sugar
- 1 Egg Yolk
- ¾ tsp Vanilla Extract
- ½ cup Shredded Coconut
- ⅔ cup All Purpose Flour
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ cup Butter (can use coconut or canola oil instead)
- 4 oz Dark Chocolate chopped
- 1¼ cup Sugar
- 3 Eggs
- 1½ tsp Vanilla Extract
- Preheat oven to 350F and generously grease an 8×8 baking pan
- In a medium sized bowl combine the softened cream cheese, ¼ cup of sugar, egg yolk, vanilla and coconut. Mix together using an electric mixer until well combined. Set aside and make the brownie batter.
- In a small bowl, whisk together flour, baking powder and salt; set aside.
- In a metal or glass bowl placed over a saucepan of simmering water combine chocolate and oil. Stir until chocolate is melted. Let mixture cool slightly.
- Add 1¼ cup of sugar, eggs, vanilla and whisk until smooth and lump free.
- Combine the flour mixture with the chocolate mixture and stir until combined.
- Pour half of the brownie batter into a prepared baking pan. Add the coconut filling in even spoonfulls and gently spread across the batter, and top with the rest of the brownie batter.
- Bake in a preheated oven for 50-55 minutes or till a tester inserted comes out with small crumbs attached to it.
- Let cool at least 30 minutes before cutting.