Ingredients
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
Preparation
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.
