If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I like to find recipes and tweak them to my liking. I found a coconut cream cheese brownie recipe and it inspired me to create a brownie that could be a combination of an Almond Joy and a Mounds candy bar. I changed the amount of filling required, lowered sugar amount and used lower fat cream cheese and added almonds. I emphasized the amount of cacao in the chocolate because I'm a dark 72% and higher kind of gal! This recipe creates a very moist brownie with a nice texture! - JMT
Makes 8x8 pan that can be cut to desired size
- 1/2 package Neufchatel cream cheese
- 1/8 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup finely shredded coconut
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup virgin coconut oil
- 1-3.5 ounces bar of 72% cacao chocolate
- 1 cup sugar
- 3 eggs
- 1-1/2 teaspoons vanilla
- 1/2 cup sliced almonds
- Preheat oven to 350 degrees. Grease an 8X8 baking pan.
- Filling: In a medium sized bowl, combine the softened cream cheese, 1/8 cup of sugar, egg yolk, vanilla and coconut. Mix together with hand mixer until well combined. Set aside.
- Brownie batter: Whisk together flour, baking powder and salt in a small bowl. Set aside. In a metal or glass bowl placed over a pot of simmering water, combine chocolate and oil. Stir until chocolate is melted. Let mixture cool slightly. Add the 1 cup of sugar, vanilla, eggs, one at a time, mixing well after each. Mix until smooth and lump free.
- Combine the flour mixture with the chocolate mixture and stir until combined. Fold in ½ cup of almond slices.
- Pour the batter into the greased pan and place several dollops of the cream cheese/coconut filling evenly on top of the batter. Take a butter knife and swirl the filling back and forth into the batter in one direction, then turn pan and swirl again in a crosswise pattern through the batter.
- Bake for 45 minutes. Start checking at 35 minutes by inserting the blade of a knife to see if it comes out clean, not to overbake. Cool on a wire rack and wait at least 30 minutes before cutting. Cut to desired sized squares.