Coconut Cream Cheese Brownies

Did you know Tuesday was National Dessert Day? I didn’t until I saw hundreds of dessert pictures on Instagram. As I scrolled through picture after picture of gooey, velvety indulgence I thought to myself, “why is my phone not edible?” I mean, “I should share a dessert recipe with my Lemon & Mocha readers!” Yup, that’s what I said.

I knew it would have to be decadent and of course there is nothing more glorious in the world than chocolate. But chocolate with a creamy cheesecake layer? Heavenly. The first time I made cream cheese swirl brownies I could not believe how easy it was. That right there is truly dangerous knowledge.

These coconut cream cheese brownies are super simple, but incredibly delicious. The coconut provides a nice unexpected flavor and is enhanced by the use of almond extract. You can use your favorite brownie batter recipe for these coconut cream cheese brownies. I, however, have a confession to share:  I am obsessed with the Ghiradelli Triple Chocolate brownie mix.

I am sure many people out there share this same obsession as it makes un-real brownies in the most amazing way possible. I am always about making recipes and ingredients completely from scratch, but I haven’t even attempted making brownies from scratch because I love this box mix so much.

I said it world, I love a box mix! If you have an unbelievable scratch brownie recipe though please send it my way as I would love to test it out. Anyways, back to these coconut cream cheese brownies. Make them. That is all.

Coconut Cream Cheese Brownies

 

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Yield: 16 brownies

Ingredients

• 1 package brownie mix with ingredients according to package, or your favorite brownie batter recipe
• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 1 large egg
• ½ teaspoon almond extract
• 1 cup shredded toasted coconut

Directions

1. Preheat oven to 350 degrees F. Grease a 9” by 9” baking pan and set aside.
2. Prepare the brownie mix according to the package instructions. Pour into the prepared baking pan.
3. Using the paddle attachment of a stand mixer or a hand mixer on medium speed beat the cream cheese until fluffy.
4. Add the sugar then mix until combined. Add the egg, almond extract & coconut then mix until combined.
5. Dollop the cream cheese mixture over the brownie batter then gently spread evenly as much as possible over the brownie mixture. To create a marbled effect, carefully swirl through the batter with a knife.
6. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely then cut into squares before serving. Refrigerate until ready to serve, then let come to room temperature if desired.

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 Recipe slightly adapted from Duncan Hines.

Lauren Brownies & Bars, Dessert, Recipes 2 Comments