brownie bundt with coconut-cream cheese
1 box of Baked brownie mix (found at Williams Sonoma)
8 ounces of cream cheese, room temp
1 egg yolk
1/2 ts salt (people have said salt should not be used, use your own judgement!)
¾ cup toasted or untoasted coconut (sweetened is ok)
Cook notes: there will be leftover filling left. You can try to freeze it and use later (not sure how it freezes). Or you can use it right away on another batch of brownies or coconut-cream cheese cookies.
Preheat oven to 325 degrees.
In a small bowl mix all the filling ingredients, set aside.
In a large bowl mix the brownie according to manufacturers directions.
Grease up a Bundt pan with non stick spray.
Pour half the brownie mix in the pan, making sure to get it nice and evenly distributed in the pan
Using a small cookie scoop, out balls of the cream cheese mixture, and place on top of the brownie batter. If you like a lot of filling then place the balls close together, if you like less, then place the balls spaced apart. I did somewhere in between.
Pour remaining brownie batter on top, using a wet spatula GENTLY push brownie batter into all gaps. Don’t push down too hard or you’ll break the balls of filling.
Gently tap Bundt pan to get out any air. Bake 45-55 minutes. Baking times will vary according to ovens. So look for firm top, no loose brownie batter on top when you wiggle pan. A cake tester inserted will yield some small crumbs—this is good.
After baking, let pan cool a while before attempting to release.
I put my Bundt pan in the fridge after it was done cooling to ensure an easier release and easier slicing.
Should make about 10-12 slices, depending on how thick/thin you slice them.