Coconut Cheesecake Brownies
Coconut Cheesecake Brownies are a deliciously indulgent treat that combines rich, fudgy brownies with a creamy coconut cheesecake layer. Each bite delivers a delightful fusion of chocolate and coconut flavors that will leave your taste buds dancing. Perfect for family gatherings or a cozy night in, these brownies are sure to impress everyone who tries them!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs
- 8 oz cream cheese (softened)
- 1/2 cup coconut cream (full-fat)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan.
- For the brownie base, mix melted butter and sugar until smooth. Add cocoa powder, then eggs one at a time. Gently fold in flour and salt.
- In another bowl, beat cream cheese until fluffy. Gradually mix in coconut cream, shredded coconut, sugar, vanilla, and salt until smooth.
- Pour half the brownie batter into the pan, dollop the cheesecake mixture on top, and swirl lightly. Finish with the remaining brownie batter.
- Bake for 30-35 minutes until a toothpick comes out mostly clean. Allow cooling before slicing.
Nutrition
- Serving Size: 1 brownie (50g)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: For an extra crunch, consider adding nuts like pecans or walnuts. Substitute almond extract for vanilla for a unique flavor twist. Store brownies in an airtight container in the refrigerator for up to five days.