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Coconut Filling cream cheese sugar egg yolk vanilla coconut brownie all-purpose baking powder salt virgin coconut oil chocolate sugar eggs vanilla almonds
Viewed: 36 - Published at: 8 years agoIngredients
- Coconut filling
- 1/2 package Neufchatel cream cheese
- 1/8 cup sugar
- 1 egg yolk
- 1/2 teaspoon vanilla
- 1/4 cup finely shredded coconut
- Brownie
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup virgin coconut oil
- one-3.5 ounces bar of 72% cacao chocolate
- 1 cup sugar
- 3 eggs
- 1-1/2 teaspoons vanilla
- 1/2 cup sliced almonds
Method
- 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 1/2 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.
