Coconut Cream Cheese Brownies

 I have been brainstorming an amazing coconut treat for awhile. See I was given a sample of Kelapo Virgin Coconut Oil awhile ago, but it's taken me a few weeks to decide exactly how I'd like to use it. After I opened the jar and took a whiff I felt like I was holding some exotic delicacy and I didn't want to waste a drop. I wanted to use it in a recipe that already contained coconut so I could enhance the flavors and make it even coconut-ier. (It's a word I swear.) I thought brownies would be a good thing because using oil instead of butter wouldn't make too much of a difference. I found a great recipe and made a couple minor changes- viola- my new favorite.

These were hands down the best brownie I've made. I brought them into my acting class and many people said it was the best brownie they've tasted. If you love coconut- you just may agree! The bar consists of a thin layer of brownie, a layer of coconut cream cheese filling, and another layer of brownie. (I am aware that in this picture the bottom brownie layer is lost, more on that later.)

The coconut oil in the brownie part added a subtle richness, and with the sweet cream cheese filling, this whole thing was perfect. I was so happy at how easily the coconut oil worked in place of butter. Not only was the texture of the brownie fudgy and perfect, but the flavor of the oil really stole the show. I still have a little left and I can't wait to figure out something else amazing to make. Enjoy!

PS: Thanks to all who sent their thoughts and prayers about my Grandmother. Really means a lot to me. I am staying strong! 

Coconut Cream Cheese Brownies

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Ingredients:

1 (8oz) package cream cheese, softened

1/4 cup Sugar

1 Egg Yolk

3/4 tsp Vanilla Extract

1/2 cup Shredded Coconut

2/3 cup AP Flour

1/2 tsp Baking Powder

1/2 tsp Salt

1/2 cup Coconut Oil (can use butter instead)

4 oz Dark Chocolate chopped

1 1/4 cup Sugar

3 Eggs

1 1/2 tsp Vanilla Extract

Preheat oven to 350 degrees

Grease an 8×8 baking pan

Filling:

1. In a medium sized bowl combine the softened cream cheese, 1/4 cup of sugar, egg yolk, vanilla and coconut. Mix together using an electric mixer until well combined. Set aside and make the brownie batter.

Batter:

1. Whisk together flour, baking powder and salt in a smal bowl. Set aside.

2. In a metal or glass bowl placed over a saucepan of simmering water combine chocolate and oil. Stir until chocolate is melted.  Let mixture cool slightly. Add 1 1/4 cup of sugar, eggs, vanilla and whisk until smooth and lump free.

3. Combine the flour mixture with the chocolate mixture and stir until combined.

4. Pour half of the brownie batter into a prepared baking pan. Add the coconut filling in even spoonfulls and gently spread across the batter, and top with the rest of the brownie batter. *

5. Bake for 50-55 minutes. Let cool at least 30 minutes before cutting.

*Note: The brownie batter is much thinner/lighter than the coconut mixture. Because of this, layering evenly is difficult. Don't worry too much if you can't perfectly spread the coconut mixture over the first layer of brownie. Even if that bottom layer doesn't stay too thick they will be amazing!

Recipe slightly adapted from: Natalie's Killer Cuisine