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 bronies 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 2 eggs 1/2 tsp coconut extract Filling: 1 package (8oz) cream cheese, softnened 2 eggs 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
Filed under Brownies by on May 6th, 2011. 25 Comments. 
Ingredients:
¾ cup unsalted butter
6 oz bittersweet chocolate, chopped
3 eggs
¼ tsp salt
¾ cup dark brown sugar
¾ cup granulated sugar
1 tsp vanilla extract
1 cup sifted all-purpose flour
¾ cup chopped walnuts (optional)
Cracked peppermint candies
1 recipe Peppermint fluff (below)
1. Heat oven to 350°F. Line a 9×13 inch pan with a strip of foil or parchment, allowing edges to hang over opposite sides.
2. Melt butter and chocolate in a microwave or double boiler; cool slightly. In a bowl, whisk together eggs, salt, sugars and vanilla; whisk in melted chocolate. Fold in flour until just combined. Stir in walnuts, if using.
3. Spread batter in an even layer in pan. Bake until toothpick inserted in the center comes out with a few crumbs, 20 to 22 minutes (don’t overbake). Cool completely in pan.
4. Make topping and spread over brownies; let set at room temperature, 30 minutes. Lift brownies from pan using the parchment overhang. Lightly coat a knife with cooking spray, then trim ¼ inch off crisp edges of brownies to make clean sides. Cut brownies into squares, cleaning knife after every cut. Sprinkle candy over top.
Peppermint Fluff:
Make this when you’re ready to frost cooled brownies. In a heat-proof bowl over a pot of simmering water, combine 1 cup sugar, 4 egg whites and a pinch of salt. Whisk until sugar is dissolved completely and mixture is hot, about 5 minutes. Remove from heat, add ¼ tsp peppermint extract and 3 to 4 drops red food coloring and whip with electric mixer until mixture holds firm peaks, about 9 minutes.
Filed under Brownies by on Dec 2nd, 2010. Comment.
Simple Brownie Recipe
Ingredients:
1/2 c Butter
1 1/2 tsp Baking powder
1 c Brown sugar — packed
1/2 cup Almonds — coarsely chopped
2 Eggs — beaten
1 tsp Vanilla extract
1/2 cup Chocolate chips
1 1/2 cup Flour
Directions:
Melt butter in saucepan.
Stir in brown sugar. Bring to a boil; turn off heat.
Cool for 5-10 minutes.
Rapidly stir in eggs, being careful not to cook them.
Add vanilla. In bowl, combine flour and baking powder.
Stir into sugar-egg mix.
Pour into a greased 8″ square pan.
Sprinkle with almonds and chocolate chips.
Bake at 375 degrees F for 20 minutes.
Filed under Uncategorized by on Jan 3rd, 2010. Comment.
