Coconut Cheesecake Brownies

0
0

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 :

CLICK NEXT PAGE BELOW TO CONTINUE READING …

Subscribe For Latest Updates

Never miss a recipe! Subscribe to get new recipes via email

Invalid email address
We promise not to spam you. You can unsubscribe at any time.