Coconut Cheesecake Brownies
These coconut cheesecake brownies combine an easy homemade brownie batter with a coconut cream cheese swirl. What a combination! I like adding a little oil to the brownie batter to keep the baked brownies extra soft and moist. These fudge-like brownies are a wonderful contrast to the creamy, tangy, and sweet pockets of coconut cheesecake. They’re the perfect choice if you need a fun & crowd-pleasing brownie recipe! This recipe yields a 9-inch square pan of cheesecake brownies. Imagine biting into coconut cream pie, brownies, and cheesecake all at once– that’s what you’ll get here. Unapologetically rich and totally unforgettable!
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