Hello bog friends– Been crazy days around here. End of school, birthdays, showers, I’ve barely had time to cook up something to send along to you. Been eating a lot of cobbled together dinners, completely unblogable. But Saturday night I was asked to bring a dessert to an evening with friends and here it is…
I love brownies, hands down– and peanut butter– and coconut macaroons. But all together??? Well, I gave it a try and these were really luscious. It takes a few bowls, bouts of mixing, but these sweet things are definitely worth it! Hope you give them a try too…
COCONUT PEANUT BUTTER BROWNIES
Brownie mix for a 8×8″ pan.
Peanut Butter layer:
8 oz. cream cheese, room temperature
1/4 cup peanut butter
1/4 cup sugar
2 tab. milk
2 tab. yogurt
1 large egg white
2 cups shredded coconut
1/3 cup sweetened condensed milk
1/2 tsp. vanilla
1/4 tsp. salt
Make the brownie according to the directions on the box. Spread the batter into a 8″ square or 9″ round pan* that has been sprayed with cooking spray and put it into a 350 degree over for 25 minutes.
Take out the brownie ayer and let it cook for a few minutes, while you mix up the other layers.
To make the peanut butter layer, use an electric mixer to beat together the peanut butter, cream cheese, sugar and egg. Then mix in the milk and yogurt. Set this aside.
To make the coconut layer, beat the egg white several minutes until stiff peaks form –works well if you have a whisk attachment on your electric mixer. Set that aside. In another bowl stir together the coconut, condensed milk, vanilla and salt. Then gently fold in the egg whites until it’s all blended.
Then pour the peanut butter layer over the brownie layer in the pan. And gently drop small spoonfuls of the coconut mixture over the peanut butter layer until it’s all covered. Put it all back into the oven for another 25 to 30 minutes, until the top layers are set and firm. (if the coconut starts to brown before the baking is finished, cover the pan with foil.
Take it out of the oven, and here’s the hard part. Let it cool for an hour for the brownies to firm up before you cut them into tidy pieces to serve.