Coconut Cream Cheesecake Brownies

• Vegetarian

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 1 box Brownie mix
  • 1 tbsp Cornstarch
  • 3/4 cup Dark chocolate chips
  • 1 tsp Vanilla

• Oils & Vinegars

  • 2/3 cup Oil

• Nuts & Seeds

  • 2 cups Coconut, sweetened

• Dairy

  • 4 tbsp Butter
  • 1 can Condensed milk, sweetened
  • 1 package Cream cheese
  • 1/4 cup Whipping cream

• Liquids

  • 1/4 cup Water

Found on insidebrucrewlife.com

Description

Directions

• Mix brownie mix, oil, water and eggs until combined. Spread in greased 9×13 pan.
• Beat cream cheese, butter and cornstarch until fluffy. Beat in milk, egg, and vanilla until smooth. Stir in the coconut. Spoon cheesecake batter on top of the brownie batter. Bake at 350 degrees for 35-40 minutes. Cool.
• In a small sauce pan heat the whipping cream and butter on medium heat, until gently boiling. Remove from the heat and stir in chocolate chips. Stir until completely melted and smooth. Pour over cheesecake brownies and spread out. Refrigerate until firm. Cut into 24 brownies. Keep refrigerated.