Uploaded on May 4, 2011
These are coconut brownies. If you don't like coconut, try one of my other brownie recipes.
I'm calling this one a semi-fail because the brownies were too thick and the centers were too gooey. The bottom crust was very dry. They tasted pretty good overall though and I think the recipe the way it was supposed to be made would be very good.
1 package fudge brownie mix (13"x9" size)
1/2 cup vegetable oil
1/2 tsp coconut extract
1 package (8oz) cream cheese, softnened
1 tsp coconut extract
1 tsp vanilla extract
3 3/4 cups confectioner's sugar
1 cup flaked coconut
1. 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.
2. Spread the remaining batter into a greased 13"x9" baking pan. Bake at 350F for 10-15 minutes or until edges crack.
3. For filling, in a large bowl, beat the cream cheese, eggs and extracts until smooth. Gradually add confectioners' sugar and mix well. Fold in coconut. Carefully spread over brownies.
4. Drop preserved batter by teaspoonfuls over filling. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Store in the refrigerator
This one from taste of home "fast fixes from mixes" magazine/cookbook
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