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.
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