Did you know that adding chocolate chips to brownie batter helps achieve those shiny crackly tops? If you love that iconic shine, don’t skip the chocolate chips.) (Side note: I do add chocolate chips, but you could easily leave those out. Cocoa powder is usually a more common and convenient ingredient. Baking chocolate adds wonderful chocolate flavor to brownies, but you may not always have it on hand. I also love that all of the chocolate flavor comes from cocoa powder, so you don’t need baking chocolate like my chewy brownies. In fact, I bet you could replace a couple Tablespoons of melted butter with the same amount of vegetable oil in these regular homemade brownies- you’d have even softer brownies. I always love how vegetable oil keeps chocolate cake soft and moist, so I added some to this brownie batter and do the same thing in this brownie pie. And the thicker it is, the more difficult it is to swirl with the cheesecake. I recommend making the cheesecake batter first because the brownie batter thickens as it sits. Use another large mixing bowl and grab a whisk for this part of the recipe. I use and recommend coconut extract for coconut cake and coconut cream pie, too.
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That’s important!įor the coconut extract, you can usually find this with the vanilla extract or other flavor extracts (like almond) in the baking aisle. The printable recipe below gives us a creamy cheesecake batter that still maintains structure around the heavy brownies. Butter obviously thins out the cheesecake batter, so let’s add a little flour and egg to thicken it back up. The coconut cheesecake swirl isn’t only cream cheese, sugar, and coconut– I like adding a little softened butter to keep the cheesecake creamy. Grab a large mixing bowl and electric mixer for this part of the recipe. There’s truly nothing complicated, so don’t overthink it! Swirling the two batters together is nothing more than spooning, spreading, and swirling each together. Obviously these aren’t plain brownies, so set aside some time to prepare the cheesecake batter. Ease: This is an easy recipe that bakers of any skill level can accomplish.
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Texture: If you crave texture, you’ll enjoy these coconut cheesecake brownies because each bite has a bit of everything– soft, dense, chewy, creamy, and a little crackle on those shiny brownie tops.Let’s make sure we can taste both the chocolate AND coconut. The chocolate flavor is intense and can overpower the coconut, so I recommend adding some coconut extract too. (We can thank the cocoa powder and vegetable oil/butter combination for all that!) We’ll use sweetened shredded coconut in the cheesecake swirl. Flavor: I’ve made a lot of from-scratch brownie recipes before, but I really enjoy this one because the brownies remain soft, don’t dry out, and are intensely chocolatey.Unapologetically rich and totally unforgettable! Tell Me About These Coconut Cheesecake Brownies Imagine biting into coconut cream pie, brownies, and cheesecake all at once– that’s what you’ll get here. You bake this for your family or friends this festive season, and they will remember this for a long long time.This recipe yields a 9-inch square pan of cheesecake brownies. I don’t bring to you a healthy or low cal brownie here, but you bite into one small piece, and I can promise you it is going to be worth it. This brownie ticks all the boxes as far as culinary debauchery goes There’s one thing I usually consider before sinking my teeth into something totally sinful One brownie leads to another, and soon you are totally overcome by the guilt of consuming as many calories as a small country They make you lose any dietary resolve you may have. Not as much for myself, because, well, they are decadent. With brownies being a well represented delegation in the somewhat meagre dessert section of this blog, you might realise that they are my favourite things to bake for family and friends.
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These cream cheese swirl brownies, also called cheesecake brownies are stunning to look at and just brilliant tasting, sure to wow anyone who takes a bite!