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Coconut Cheesecake Brownies

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  • Assemble: (This step does NOT have to be exact or perfect. Do not overthink it– just spoon and swirl.) Spoon about 1/3 of the brownie batter into the prepared pan. Spread it all over the bottom as best you can. Take about 1/3 of the cheesecake batter and drop spoonfuls of it on top of the brownie batter. Use your spoon or a knife to gently swirl together. Use another 1/3 of the brownie batter and drop spoonfuls of it on top. Use another 1/3 of the cheesecake batter and drop spoonfuls of it on top. Gently swirl together. Repeat spooning remaining brownie and cheesecake batters. Gently swirl together.
  • Bake for 40-42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. I recommend tenting the brownies with aluminum foil after about 25 minutes to protect the top from over-browning. Remove from the oven and place the pan on a wire rack. Cool brownies completely.
  • Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.
  • Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.

    • Notes

    1. Freezing Instructions: Freeze cut brownies in single layers between sheets of parchment paper in a freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator.
    2. Special Tools (affiliate links): Stand Mixer or Handheld Mixer | 9-Inch Square Baking Pan or this 9-Inch Square Baking Pan | Parchment Paper | Glass Mixing Bowls | Whisk
    3. Sweetened Shredded Coconut: I strongly recommend using sweetened shredded coconut because it’s moister than unsweetened and that makes a big difference in the cheesecake swirl’s texture. Knowing the texture and flavor will change, you can use unsweetened coconut flakes if that’s all you have. Give them a rough chop before using.
    4. Plain Brownies: For plain brownies, skip the entire cheesecake batter. Spread brownie batter into prepared 9-inch square pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs.
    5. Plain Cheesecake: For plain cheesecake brownies, leave out the coconut extract and coconut.
    6. 9×13 Inch Pan: I have not tested it, but this recipe should double easily for a 9×13 inch size pan. I’m unsure of the best bake time.

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