Coconut Cheesecake Brownies - Rich Chocolate with Creamy Swirls
These decadent coconut cheesecake brownies combine rich chocolate with creamy coconut swirls. The perfect balance of fudgy and creamy in one irresistible dessert!
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Cooking tools:
- Hand mixer
- Cooling rack
- Parchment paper
- Baking pan
- Mixing bowl
- Whisk
- Spoon
- Chef's knife
- Measuring cup
- Measuring spoon
- Toothpick
- Oven
- Refrigerator
Ingredients
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (26g) unsalted butter, softened to room temperature
- 2 Tablespoons (15g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon coconut extract
- 1 and 1/4 cups (100g) sweetened shredded coconut
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 2 Tablespoons (30ml) vegetable oil or melted coconut oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
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