Coconut cheesecake brownies
Coconut cheesecake brownies with fudgy cocoa batter, coconut cream cheese swirl, chocolate chips, and a 40-minute bake.
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Cooking tools:
- Kitchen scale
- Hand mixer
- Cake pan
- Cooling rack
- Parchment paper
- Aluminum foil
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring cup
- Measuring spoon
- Saucepan
- Chef's knife
Ingredients
- 8 ounces cream cheese, softened
- 2 Tablespoons unsalted butter, softened
- 2 Tablespoons all-purpose flour
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon coconut extract
- 1 1/4 cups sweetened shredded coconut
- 1/2 cup unsalted butter
- 2 Tablespoons vegetable oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
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