Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 4 hours (includes cooling)
Yield: 16 brownies
Description
These rich and fudge-like coconut cheesecake brownies combine an easy homemade brownie batter with a coconut cream cheese swirl. I recommend making the cheesecake batter first because the brownie batter thickens as it sits. And the thicker it is, the more difficult it is to swirl with the cheesecake.
Ingredients :
Cheesecake Batter
- one 8-ounce block (225g) full-fat cream cheese, softened to room temperature
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (15g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon coconut extract
- 1 and 1/4 cups (100g) sweetened shredded coconut*
Brownie Batter
- 1/2 cup (115g; 1 stick) unsalted butter
- 2 Tablespoons (30ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spoon & leveled)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions :
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