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
8x8 pan that can be cut to desired size
package Neufchatel cream cheese
finely shredded coconut
virgin coconut oil
bar of 72% cacao chocolate
In This Recipe
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.