Coconut Cheesecake Brownies (Print Version)

# Ingredients:

→ Cheesecake Batter

01 - 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
02 - 2 Tablespoons (26g) unsalted butter, softened to room temperature
03 - 2 Tablespoons (15g) all-purpose flour
04 - 1/2 cup (100g) granulated sugar
05 - 1 large egg, at room temperature
06 - 1 teaspoon coconut extract
07 - 1 and 1/4 cups (100g) sweetened shredded coconut

→ Brownie Batter

08 - 1/2 cup (8 Tbsp; 113g) unsalted butter
09 - 2 Tablespoons (30ml) vegetable oil or melted coconut oil
10 - 1 cup (200g) granulated sugar
11 - 2 large eggs, at room temperature
12 - 1 teaspoon pure vanilla extract
13 - 3/4 cup (62g) unsweetened natural or dutch-process cocoa powder
14 - 1/2 cup (63g) all-purpose flour (spooned & leveled)
15 - 1/4 teaspoon salt
16 - 1 cup (180g) semi-sweet chocolate chips

# Instructions:

01 - Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out of the pan. Set aside.
02 - Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed in a large bowl until the mixture is smooth and creamy, about 2 minutes. Add the flour, granulated sugar, egg, and coconut extract and beat until fully combined. Finally, beat in the shredded coconut on low speed until combined. Set aside at room temperature.
03 - Slice the butter into Tablespoon-size pieces and melt in the microwave in a large heatproof bowl or in a small saucepan on the stove. (Transfer melted butter to a large bowl if using the stove.) Whisk the oil and granulated sugar into the melted butter. Let it sit for 3-5 minutes to slightly cool. Whisk in the eggs and vanilla extract until combined. Add the cocoa powder, flour, and salt and whisk until combined. Batter will be thick. Fold in the chocolate chips.
04 - Spoon about 1/3 of the brownie batter into the prepared pan and spread it over the bottom. Drop spoonfuls of about 1/3 of the cheesecake batter on top, then gently swirl together. Repeat the layering process with another 1/3 of each batter, swirl again, then finish with the remaining batters, gently swirling again. (Note: This step does not have to be perfect - just spoon and swirl.)
05 - Bake for 40-42 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs. Tent 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.
06 - Cool brownies completely. Lift the brownies out using the parchment paper overhang on the sides. Cut into squares.

# Notes:

01 - These rich and fudge-like coconut cheesecake brownies combine an easy homemade brownie batter with a coconut cream cheese swirl.
02 - Make the cheesecake batter first because the brownie batter thickens as it sits, making it more difficult to swirl.
03 - Sweetened shredded coconut is recommended for a moister texture in the cheesecake swirl.
04 - Cover leftover brownies and store at room temperature for up to 1 day or in the refrigerator for up to 1 week.
05 - Brownies can be frozen for up to 3 months. Thaw overnight in the refrigerator.

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