The most decadent, chocolaty, wonderful brownie you will ever eat. Absolutely marvelous taste with coconut in the cream cheese filling, and chocolate chips and nuts in the chocolate brownie. Swirled together, these layers make this brownie unbelievably spectacular! Everyone loves these rich brownies. Most don’t want to stop at one!
I’ve tasted and tried several cream cheese brownie recipes over the years but this is my all-time favorite. We make these almost every year for Christmas give-aways. They are a real crowd-pleaser whenever I take them somewhere.
I got this recipe from Judy Norton who was a secretary at Hillcrest Baptist Church in Cedar Hill, Texas, for years. I’ve made a few changes and this is what my version turns out like. I’m not sure where Judy got the recipe. I do know she added the coconut to it. I’ve added a little more sugar, flour and coconut to the cream cheese layer, and the chocolate chips to the brownie layer.
The most delicious brownie on the planet!
Here’s what I did.
Soften your cream cheese and butter and mix them with a beater.
Beat in the remaining ingredients for the cream cheese filling except the coconut.
Stir in the coconut.
Mix the brownie mix, egg, water, and oil.
This mixture is extremely thick. The recipe calls for 1/3 cup oil and 1/3 cup water. At times I have had to increase these amounts to 1/2 cup each — perhaps because the brownie mix had more ounces.
Add chocolate chips and nuts. (I used pecans but walnuts are fine, too).
Spread half the cream cheese layer on the bottom of a sprayed 9×13″ pan or baking dish.
Drop spoonfuls of the chocolate mixture on top of the cream cheese mixture. You can tell from this picture how thick the brownie dough is.
Spread the remaining cream cheese filling over top of the chocolate portion and smooth layer.
Dab the remaining brownie dough over top the 2nd cream cheese layer.
Using a knife or a spreader, cut through all four layers to marbleize and swirl the batters together. I used a butter spreader since it is a little wider than a regular table knife to swirl through the dough.
Bring the cream cheese layer from the bottom up to the top. Be careful not to be too heavy handed with this or you overmix, and the cream cheese dissolves into the brownie layer and there is no distinction in color or appearance.
I was baking two batches of this at the same time. This is what they turned out like. The recipe calls for these to bake 45 minutes. One pan took 50 and the other 55 before they were finished.
Here’s the recipe.
CREAM CHEESE BROWNIES
(Adapted from recipe given to me by Judy Norton, Hillcrest Baptist Church, Cedar Hill, TX)
CREAM CHEESE LAYER:
8-oz. cream cheese, softened
5 tbsp. butter, softened
1 cup sugar
½ cup flour
1 tsp. vanilla
1 cup coconut
Mix cream cheese and butter with electric mixer. Add sugar, eggs, flour and vanilla. Stir in coconut. Set aside.
1 box brownie mix (Duncan Hines is good)
1/3 to 1/2 cup water (depending on the mix – some mixes have more ounces so you need more water)
1/3 cup oil
1 cup chopped nuts
12-oz. bag chocolate chips
Mix brownie mix, egg, water and oil. Stir in nuts and chocolate chips. The dough will be thick.
Spray a 9×13” baking pan with cooking spray (or grease and flour pan). Spread half of the cream cheese mixture in bottom of pan. Spread out to cover surface of pan. Then spread half of the brownie mixture over top of the cream cheese mixture. It won’t spread evenly, but you can dollop it onto the mixture and move it around slightly to cover the surface the best you can. Pour and spread remaining cream cheese mixture over top of brownie layer, and then remaining brownie mix. Using a wooden spoon swirl through all layers. Don’t overdo it, but make sure you swirl the batter in 2 or 3 inch swirls throughout the pan. Bake at 350° for about 45 minutes. Be sure mixture is set in the middle. Test with a toothpick. Cook additional 5 or 10 minutes if necessary, depending on the heat of your oven.
Such a fantastic brownie. Your company will love these delicious treats.
Make sure you bake these long enough. They are somewhat gooey anyway, so if you undercook them they are hard to remove from the pan without really falling apart.