COCONUT SWIRL BROWNIES

Coconut Swirl Brownies image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 3h5m

Yield 20

Number Of Ingredients 12

6 oz semisweet baking chocolate
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla
1/2 teaspoon salt
4 eggs
3/4 cup Gold Medal™ all-purpose flour
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon coconut extract
1 egg
3/4 cup flaked coconut

Steps:

Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In 3-quart saucepan, melt chocolate and butter over medium-low heat, stirring constantly. Remove from heat. Stir in 2 cups sugar, the vanilla and salt. Add 4 eggs, one at a time, stirring with whisk until blended. Stir in flour until blended. Spread batter in pan.
In medium bowl, beat cream cheese and 1/3 cup sugar with electric mixer on medium speed 1 minute or until light and fluffy. Beat in coconut extract and 1 egg until blended. Stir in coconut. Drop mixture by tablespoonfuls onto batter; swirl coconut mixture through brownie batter with knife for marbled design.
Bake 45 to 50 minutes or until set. Cool completely in pan on cooling rack, about 2 hours. Use foil to lift out of pan. Cut into 5 rows by 4 rows. Store in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 34 g, Fat 3 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 204 mg