Imagine sinking your teeth into a rich, fudgy brownie that's not just ordinary, but a luxurious symphony of chocolate, creamy cheese, and tropical coconut. These Coconut Cream Cheese Brownies are more than just a dessert – they're a culinary experience that transforms an everyday treat into an extraordinary indulgence. Whether you're a chocolate lover, a coconut enthusiast, or simply someone who appreciates mind-blowing desserts, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper, ensuring the sides are fully covered for easy removal.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to prevent burning.
- Whisk granulated sugar into the melted butter until well combined and slightly smooth. Allow the mixture to cool for 2-3 minutes to prevent scrambling eggs.
- Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract until the mixture is smooth and glossy.
- In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. This ensures no lumps and even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender brownie texture.
- In another bowl, beat the softened cream cheese until smooth and creamy. Fold in the shredded coconut, mixing until evenly distributed.
- Pour two-thirds of the chocolate batter into the prepared baking pan, spreading it evenly with a spatula.
- Drop spoonfuls of the cream cheese-coconut mixture over the chocolate batter. Use a knife to create swirling patterns, creating a marbled effect.
- Pour the remaining chocolate batter over the cream cheese layer, creating a final swirl with a knife for a decorative top.
- Bake in the preheated oven for 25-30 minutes. Check doneness by inserting a toothpick into the center - it should come out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 1 hour. This helps the brownies set and makes cutting easier.
- Once cooled, lift the brownies out using parchment paper edges, cut into 16 equal squares, and serve.
Tips
- Use room temperature ingredients to ensure smooth mixing and consistent texture.
- Do not overmix the batter - this can lead to tough, dense brownies.
- For clean, precise cuts, use a sharp knife and wipe it clean between each slice.
- Let the brownies cool completely to allow the flavors to meld and the texture to set.
- For extra richness, use high-quality cocoa powder and unsalted butter.
- Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a professional touch, dust with powdered sugar or drizzle with melted chocolate before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 5g
Fat: 24g
Saturated Fat: 15g
Cholesterol: 110mg
