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Close-up view of thick, moist Coconut Cheesecake Brownies stacked on a plate, with visible chunks of chocolate and creamy cheesecake layers inside

Coconut Cheesecake Brownies

5 from 1 vote
A tray of ultra-fudgy Coconut Cheesecake Brownies rippled with creamy coconut cheesecake that feels like a bakery treat at home.
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Prep Time 25 minutes
Cook Time 42 minutes
Cooling Time 3 minutes
Total Time 1 hour 10 minutes
Servings: 18 Brownies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 9 oz full-fat cream cheese softened to room temperature for smooth mixing
  • 2 ½ tablespoons unsalted butter softened so it blends easily
  • 2 ¼ tablespoons all-purpose flour for structure in the cheesecake layer
  • 9 tablespoons granulated sugar divided sweetness for both batters
  • 1 large egg at room temperature for better emulsifying
  • 1 ¼ teaspoons coconut extract for coconut aroma and flavor
  • 1 ⅓ cups sweetened shredded coconut for texture and moisture
  • 9 tablespoons unsalted butter melted for the brownie base
  • 2 ¼ tablespoons vegetable oil or melted coconut oil for extra fudginess
  • 1 ⅛ cups granulated sugar for sweetness and shiny brownie top
  • 2 large eggs at room temperature for smooth batter
  • 1 ¼ teaspoons vanilla extract to round out the chocolate flavor
  • ⅞ cup unsweetened cocoa powder for deep chocolate taste
  • 9/16 cup all-purpose flour measured lightly to keep brownies tender
  • Heaping ¼ teaspoon salt to balance sweetness
  • 1 ⅛ cups semi-sweet chocolate chips for melty pockets of chocolate

Method
 

  1. Set the oven to 350°F (177°C) and line a 9-inch square pan with parchment, leaving extra hanging over the sides.
  2. In a large bowl, beat the cream cheese and softened butter until completely smooth and fluffy.
  3. Add the flour, sugar, egg, and coconut extract, then mix again until fully blended and silky.
  4. Stir in the shredded coconut gently until it is evenly distributed, then set the bowl aside.
  5. Melt the butter for the brownie batter and pour it into a large mixing bowl, then whisk in the oil and sugar and let it cool briefly.
  6. Whisk in the eggs and vanilla until the mixture looks glossy and smooth.
  7. Add the cocoa powder, flour, and salt and whisk just until a thick, uniform batter forms.
  8. Fold in the chocolate chips so they are spread throughout the batter.
  9. Spread about one-third of the brownie batter over the bottom of the prepared pan.
  10. Drop spoonfuls of about one-third of the cheesecake mixture over the top and gently swirl it in.
  11. Repeat layering with another third of the brownie batter and another third of the cheesecake mixture, swirling lightly again.
  12. Finish by adding the remaining brownie and cheesecake batters and gently marbling the top.
  13. Bake until the center is just set and a tester shows moist crumbs, tenting loosely with foil partway through if the top browns too quickly.
  14. Place the pan on a rack and let the brownies cool completely before lifting them out using the parchment.
  15. Slice into squares and serve, or chill for cleaner cuts.

Nutrition

Serving: 110gCalories: 360kcalCarbohydrates: 41gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 150mgPotassium: 210mgFiber: 3gSugar: 28gVitamin A: 520IUCalcium: 55mgIron: 2.4mg

Notes

These brownies are pure comfort: rich chocolate, creamy coconut, and that perfect swirl in every bite.

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