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Coconut Cream Cheese Brownies
3 Eggs
1 Cup / 250 mL Melted Butter
1-1/2 teas. / 7.5 mL Watkins Vanilla, Double
Strength
2 Cups / 500 mL Sugar
1-1/4 Cups / 300 mL All-Purpose Flour
1/2 Cup / 125 mL Watkins
Baking Cocoa
1/2 teas. / 2.5 mL Watkins
Baking Powder
1/4 teas. / 1.2 mL Salt
1 Cup / 250 mL Chocolate Chips
Filling:
2 Packages (8 oz. / 227 g each) Cream Cheese
2 teas. / 10 mL Watkins
Coconut Extract
1/4 Cup / 60 mL Sugar
1 Egg
2 Tbsp. / 30 mL Milk
3/4 Cup / 180 mL Watkins
Coconut Dessert Mix
In a large mixing bowl, combine eggs, butter and Watkins Vanilla. Combine dry
ingredients; add to egg mixture and mix well. Stir in chocolate chips. Set aside half for
topping. Coat a 9 x 13” / 23 x 33 cm pan with Watkins Cooking
Spray. Spread remaining batter into prepared pan. In a small bowl, beat
cream cheese, coconut extract and sugar until smooth. Add egg, milk and dessert mix,
beating just until combined. Carefully spread filling over batter. Drop reserved batter by
tablespoonfuls atop filling. Cut through batter with a knife to swirl if desired. Bake at
350°F / 180°C for 35 to 40 minutes or until a toothpick inserted in center comes out
clean. Cool on a wire rack. Refrigerate until serving. Makes 3 dozen.
By: Susan Hurst, WA
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