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Coconut Cream Cheese Brownies

Coconut Cream Cheese Brownies

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. 1 cup unsalted butter
  2. 2 cups granulated sugar
  3. 4 large eggs
  4. 1 teaspoon vanilla extract
  5. 1 cup all-purpose flour
  6. 1/2 cup unsweetened cocoa powder
  7. 1/2 teaspoon salt
  8. 8 oz cream cheese, softened
  9. 1 cup shredded coconut

Instructions

  1. 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.
  2. In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to prevent burning.
  3. 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.
  4. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla extract until the mixture is smooth and glossy.
  5. In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. This ensures no lumps and even distribution of dry ingredients.
  6. Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix to maintain a tender brownie texture.
  7. In another bowl, beat the softened cream cheese until smooth and creamy. Fold in the shredded coconut, mixing until evenly distributed.
  8. Pour two-thirds of the chocolate batter into the prepared baking pan, spreading it evenly with a spatula.
  9. Drop spoonfuls of the cream cheese-coconut mixture over the chocolate batter. Use a knife to create swirling patterns, creating a marbled effect.
  10. Pour the remaining chocolate batter over the cream cheese layer, creating a final swirl with a knife for a decorative top.
  11. 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.
  12. Remove from oven and let cool completely in the pan for at least 1 hour. This helps the brownies set and makes cutting easier.
  13. Once cooled, lift the brownies out using parchment paper edges, cut into 16 equal squares, and serve.

Tips

  1. Use room temperature ingredients to ensure smooth mixing and consistent texture.
  2. Do not overmix the batter - this can lead to tough, dense brownies.
  3. For clean, precise cuts, use a sharp knife and wipe it clean between each slice.
  4. Let the brownies cool completely to allow the flavors to meld and the texture to set.
  5. For extra richness, use high-quality cocoa powder and unsalted butter.
  6. Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  7. 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

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