These coconut cream cheese brownies are a rich, fudgy twist on cheesecake brownies with big swirls of sweet coconut filling in every bite.
If you’re as coconut-obsessed as I am, these brownies are about to shoot to the top of your favorites list. They start with a simple one-bowl brownie base—deep, dark, and fudgy—and get swirled with a creamy coconut cheesecake layer that’s sweet, tangy, and full of coconut flavor. It’s a fun mashup of two classic desserts, and it delivers in a big way. Between the richness of the brownie and the sweet swirl, it’s a combo that just works.
Why You’ll Love These Coconut Cream Cheese Brownies
- Coconut + Chocolate = Magic. This is one of those flavor pairings that just makes sense—deep chocolate meets creamy coconut for a crave-worthy combo.
- Big, bold swirls. These aren’t dainty. You get real bites of coconut cheesecake throughout, which makes every square feel like a treat.
- Easy, one-bowl brownie base. You don’t need anything fancy here. Just a quick mix-and-bake situation that comes together in no time.
- Rustic, homemade look. The swirls give these brownies a naturally imperfect, cozy look that’s perfect for casual baking days or sharing with friends.
Key Ingredients
- Butter – Adds richness and creates a fudgy texture in the brownie base.
- Granulated sugar – Sweetens both the brownie and the coconut swirl layers.
- Eggs + egg yolk – Provide structure and help create that chewy texture in the brownies and creaminess in the swirl.
- Vanilla extract + coconut extract – Enhance the chocolate and coconut flavors.
- Unsweetened cocoa powder – Gives the brownies their rich chocolate flavor.
- All-purpose flour – Provides structure to both the brownie batter and the coconut swirl.
- Salt – Balances the sweetness and enhances flavor.
- Cream cheese – The base of the coconut swirl—adds tang and a creamy texture.
- Sweetened shredded coconut – Adds texture and boosts the coconut flavor in the swirl.
How to Make Coconut Cream Cheese Brownies
- Start with the brownies. Melt the butter, then stir in the sugar, eggs, and vanilla. Mix in cocoa powder, then add the flour and salt. That’s it—easy!
- Mix the coconut swirl. Beat softened cream cheese with sugar, egg yolk, coconut extract, flour, and sweetened shredded coconut. It should be smooth and creamy with just a little texture from the coconut.
- Swirl and bake. Spread the brownie batter in a 9-inch square pan, then dollop the coconut mixture over the top. Swirl gently with a knife or skewer—just enough to marble it. Bake until the center is set and a toothpick in the brownie comes out with a few moist crumbs.
Tips for Success
- Line your pan with parchment. It makes removing and slicing the brownies much easier.
- Use room temperature cream cheese. It mixes more smoothly and helps avoid lumps.
- Don’t over-swirl. You want defined pockets of cheesecake, not blended batter. Using a knife will give you a more rustic look (like the brownies pictured here), while a pick or skewer will offer more control for a cleaner look.
- Check doneness near the center. Look for a slight jiggle and a few moist crumbs. Avoid over-baking for the best texture.
- Cool completely before slicing. The swirl sets up more as it cools, making cleaner cuts.
- Let them rest overnight. The texture and flavor improve after chilling and setting up fully.
Make It Your Own
- Tone it down. Swap the coconut extract for vanilla for a more subtle coconut flavor.
- Extra chocolate. Stir a handful of mini chocolate chips into the brownie batter.
- Toasty vibes. Lightly toast the coconut before mixing it in for deeper flavor.
Serving Suggestions
These brownies are delicious on their own, but they’re also great served with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat.
How to Store
- Refrigerator: Keep leftovers in an airtight container in the refrigerator for up to 5 days. They’re great chilled or at room temperature.
- Freezer: You can also freeze them for up to 2 months. Wrap each brownie tightly and place in an airtight, freezer-safe container. Thaw overnight in the refrigerator.
More Chocolate and Coconut Treats
Get the Recipe:
Coconut Cream Cheese Brownies
These coconut cream cheese brownies combine fudgy chocolate with a sweet coconut cheesecake swirl for an easy, crowd-pleasing dessert. Perfect for coconut lovers and chocolate fans alike!
Ingredients
For the brownies:
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (28 g) unsweetened cocoa powder
- 1/2 cup (60 g) all-purpose flour
- 1/4 teaspoon salt
For the coconut cream cheese swirl:
- 8 ounces (226 g) cream cheese, at room temperature
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon coconut extract, or vanilla extract
- 1/2 cup (40 g) sweetened shredded coconut
- 2 teaspoons all-purpose flour
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Instructions
To make the brownies:
- Preheat oven to 350°F (175°C). Grease or line a 9-inch square baking pan with parchment paper.
- In a large mixing bowl, stir together the cooled butter and sugar. Then add the eggs and vanilla.
- Next, add the cocoa powder and mix until smooth. Finally, stir in the flour and salt just until combined.
To make the coconut cream cheese swirl and assemble:
- In a medium bowl, beat the cream cheese and sugar until smooth. Mix in the egg yolk and coconut extract.
- Stir in the shredded coconut and flour until combined.
- Spread the brownie batter evenly in the prepared pan. Drop spoonfuls of the coconut mixture on top. Use a knife or skewer to gently swirl the two together. (Don’t overdo it.)
- Bake for 28–32 minutes, or until the center is set and a toothpick inserted into the brownie comes out with a few moist crumbs.
- Cool completely in the pan before slicing.
Notes
- Store in an airtight container in the refrigerator up to 5 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
