Coconut Cheesecake Brownies

These coconut cheesecake brownies combine an easy homemade brownie batter with a coconut cream cheese swirl. What a combination! I like adding a little oil to the brownie batter to keep the baked brownies extra soft and moist. These fudge-like brownies are a wonderful contrast to the creamy, tangy, and sweet pockets of coconut cheesecake. They’re the perfect choice if you need a fun & crowd-pleasing brownie recipe! 

Ingredients

Cheesecake Batter

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

Brownie Batter

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

Instructions