Coconut Cheesecake Brownies For Easter Day 2024

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Coconut cream cheese swirl and easy homemade brownie batter form these rich, fudge-like coconut cheesecake brownies. Since brownie batter thickens, create cheesecake batter first. Cheesecake gets harder to swirl as it thickens. 

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Ingredient

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Cheesecake Batter – 8 ounces (226g) full-fat brick cream cheese – 2 Tablespoons (26g) unsalted butter – 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 Brownie Batter – 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 chip

Ingredient

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Preheat oven to 350°F (177°C). Parchment a 9-inch square baking sheet (I love this one and this one) and leave an overhang on the sides to lift the bars out. Set aside. 

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Step 1

Instructions

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Make cheesecake batter first. Beat the cream cheese and butter in a large bowl on medium-high speed with a handheld mixer or stand mixer with a paddle attachment for 2 minutes until smooth and creamy. 

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Step 2

Beat flour, granulated sugar, egg, and coconut extract until mixed. Finally, mix in the shredded coconut on low speed. Reserve at room temperature. 

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Step 3

Make brownie batter: Melt butter in a large heatproof bowl or small saucepan in the microwave or on the stove by cutting it into tablespoon bits. If using the stove, pour melted butter into a big basin. 

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Step 4

Mix oil and sugar into melted butter. Allow to cool for 3-5 minutes. Whisk eggs and vanilla until blended. Whisk in cocoa powder, flour, and salt. Thick batter. Mix in chocolate chips. 

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Step 5

Build: (This step doesn't need to be perfect. Spoon and swirl without overthinking. Put 1/3 of the brownie batter in the pan. Cover the bottom as much as possible.  

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Step 6

Spoon 1/3 of the cheesecake batter over the brownie batter. Gently stir with a spoon or knife. Drop spoonfuls of another 1/3 of brownie batter on top. Drop spoonfuls of another 1/3 cheesecake batter on top. Swirl gently.  

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Step 7

Spoon brownie and cheesecake batters again. Swirl gently. Bake for 40–42 minutes until a toothpick inserted in the centre comes out with a few wet crumbs.  

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Step 8

To avoid overbrowning, tent the brownies with aluminium foil after 25 minutes. Remove the pan from the oven and set on a wire rack. Cool brownies completely. 

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Step 9

Use the side parchment paper overhang to remove the brownies. Cut squares. Cover brownies and store at room temperature or in the fridge for a week. 

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Step 10

Also see

Blackberry Lavender Cake For Easter Day 2024 

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