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Web Site by Bess W. Metcalf
305-638-8500 or 1-866-638-8505
2644 NW 22 Court  Miami-Dade County, FL 33142
The Sneaky Kitchen
Copyright April
1999-2016


Coconut Cream Cheese Brownies

   

3 eggs
1 cup /250 mL melted butter
1-1/2 tsp /7.5 mL Original Double Strength Vanilla
2 cups /500 mL sugar
1-1/4 cups /300 mL all-purpose flour
1/2 cup /125 mL Baking Cocoa
1/2 tsp /2.5 mL Watkins Baking Powder
1/4 tsp /1.2 mL Watkins Sea Salt
1 cup /250 mL chocolate chips

Filling:

2 packages (8 oz /227 g each) cream cheese
2 tsp /10 mL Watkins Coconut Extract
1/4 cup /60 mL sugar
1 egg
2 tbsp /30 mL milk
3/4 cup /180 mL Coconut Dessert Mix

Cooking Directions


In a large mixing bowl, combine eggs, butter and 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.


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This delicious recipe was published in a Watkins catalog.   For maximum flavor and quality, prepare only with Watkins high quality ingredients as indicated.

 


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


The Sneaky Kitchen
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Web Site by Bess W. Metcalf   Copyrightę April 1999 - 2016