And the thicker it is, the more difficult it is to swirl with the cheesecake. I recommend making the cheesecake batter first because the brownie batter thickens as it sits. Use another large mixing bowl and grab a whisk for this part of the recipe. I use and recommend coconut extract for coconut cake and coconut cream pie, too. That’s important!įor the coconut extract, you can usually find this with the vanilla extract or other flavor extracts (like almond) in the baking aisle.
The printable recipe below gives us a creamy cheesecake batter that still maintains structure around the heavy brownies. Butter obviously thins out the cheesecake batter, so let’s add a little flour and egg to thicken it back up. The coconut cheesecake swirl isn’t only cream cheese, sugar, and coconut– I like adding a little softened butter to keep the cheesecake creamy. Grab a large mixing bowl and electric mixer for this part of the recipe. There’s truly nothing complicated, so don’t overthink it! Swirling the two batters together is nothing more than spooning, spreading, and swirling each together.
Obviously these aren’t plain brownies, so set aside some time to prepare the cheesecake batter.
Ease: This is an easy recipe that bakers of any skill level can accomplish. Texture: If you crave texture, you’ll enjoy these coconut cheesecake brownies because each bite has a bit of everything– soft, dense, chewy, creamy, and a little crackle on those shiny brownie tops. Let’s make sure we can taste both the chocolate AND coconut. The chocolate flavor is intense and can overpower the coconut, so I recommend adding some coconut extract too. (We can thank the cocoa powder and vegetable oil/butter combination for all that!) We’ll use sweetened shredded coconut in the cheesecake swirl. Flavor: I’ve made a lot of from-scratch brownie recipes before, but I really enjoy this one because the brownies remain soft, don’t dry out, and are intensely chocolatey. Unapologetically rich and totally unforgettable! Tell Me About These Coconut Cheesecake Brownies Imagine biting into coconut cream pie, brownies, and cheesecake all at once– that’s what you’ll get here. tasteofhome.This recipe yields a 9-inch square pan of cheesecake brownies. Thanks to Taste of Home for the inspiration. Maybe I’ll get a photo next time I make them. I wish I had a pretty photo of these brownies sliced into squares and served with ice cream or a tall, cold glass of milk, but the smell of chocolate filled the house while they were baking and they were gone 15 minutes after coming out of the oven. Make sure the brownies are set in the middle and the edges pull away from the sides of the pan. Using a knife, drag it through the batter to swirl the mixture.īake the brownies for 25-30 minutes at 350 degrees. Drop the cream cheese mixture by tablespoonfuls over the brownies. In a small bowl, beat 1/4 cup sugar and softened cream cheese until smooth. Pour the batter into the pan and spread evenly. Spray a 9 inch square baking pan with cooking spray. I used organic baking cocoa that we brought back from a trip to the Dominican Republic. Gradually add the flour mixture to the sugar mixture and beat until blended completely. Beat in one whole egg, one egg white, and vanilla until creamy.Ĭombine the flour and the baking cocoa in a small bowl. Beat together 3/4 cup sugar and butter in a medium bowl. 
Oh, so good!Ħ tablespoons of reduced-fat butter, softenedĦ ounces reduced-fat cream cheese, softened The brownies are rich and chocolatey, with a creamy swirl of cream cheese running throughout. The recipe for Cream Cheese Swirl Brownies is a contest winner from Heidi Johnson of Worland, Wyoming. I gave this recipe a 5 star rating!Īs a Community Cook for Taste of Home, I make and review recipes from the magazine and website, along with contributing my own original recipes. Rich and creamy, Cream Cheese Swirl Brownies will satisfy your cravings for something sweet. Who loves chocolate? If you do, these brownies are a chocolate lover’s dream.
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