Description
A delightful fusion of fudgy brownies and creamy coconut cheesecake, these Coconut Cheesecake Brownies transport you to a tropical paradise with every bite.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup coconut cream cheese (or regular cream cheese)
- 1/2 cup shredded coconut
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Combine the flour, cocoa powder, baking powder, and salt in a bowl.
- Mix the melted butter with granulated sugar until smooth. Add the eggs one at a time, mixing well, then stir in the vanilla extract.
- Bring the dry ingredients into the wet ingredients until just combined.
- Prepare the cheesecake layer by beating the coconut cream cheese with powdered sugar until smooth. Fold in the shredded coconut.
- Layer half of the brownie batter into the pan, then add the coconut cream cheese mixture, and top with remaining brownie batter, swirling with a knife.
- Bake for 25-30 minutes until edges are set and a toothpick comes out with a few moist crumbs.
- Cool in the pan before cutting into squares.
Notes
Allow the brownies to cool fully in the pan before cutting. They can be prepared a day in advance and stored in the fridge.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg