Coconut Cream Cheesecake Brownies Recipe

Brownies are something that I desire constantly. It doesn’t make a difference to what extent I oppose eating sugar, my hankering for a gooey chocolate brownie never leaves. Try not to attempt to disclose to me it will. I’ve gone a long time without eating sugar, I despite everything need all the sugar.

Working out and eating right has been a little all in or all out the previous barely any months. Thus, I have switched up my eating and included turning out to be back in my schedule the previous fourteen days since summer is practically here.

At that point I made a skillet of these Homemade Chocolate Chip Brownies for the young men in our home, and I staggered. I took one nibble, and afterward another, and afterward another and before I knew it, two brownies had vanished.

Coconut Cream Cheesecake Brownies

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Recipe by insidebrucrewlife Course: DessertCuisine: AmericanDifficulty: Easy
Servings

24

brownies
Prep time

20

minutes
Cooking time

45

minutes
Total time

1

hour 

5

minutes

You will need cocoa powder, swerve sweetener or coconut sugar, butter, vanilla extract, cream cheese, heavy cream, sour cream, and eggs. Start by making the flourless brownies.

Ingredients

  • For the Brownies
  • 9×13 box brownie mix

  • 1/4 cup water

  • 2 large eggs

  • 2/3 cup oil

  • For the Cheesecake
  • 8 package package cream cheese

  • 2 Tablespoons unsalted butter, softened

  • 14 ounce can sweetened condensed milk

  • 1 Tablespoon cornstarch

  • 1 large egg

  • 1/2 teaspoon coconut extract

  • 1/2 teaspoon rum extract

  • 2 cups shredded sweetened coconut

  • For the Topping
  • 1/4 cup whipping cream

  • 2 Tablespoons butter

  • 3/4 cup dark chocolate chips

Directions

  • Preheat the oven to 350 degrees. Line a 9×13 pan with foil and spray it with nonstick spray.
  • Mix brownie mix, oil, water and eggs until combined. Spread the batter in the prepared pan and set aside. (see note below)
  • Beat cream cheese, butter and sweetened condensed milk until creamy.
  • Add cornstarch, extracts, and egg and beat until smooth. Stir in the coconut gently.
  • Spoon cheesecake batter on top of the brownie batter, making sure to cover all of the brownie batter.
  • Bake for 45-55 minutes. Cool on wire rack for one hour, then refrigerate 3-4 hours until completely chilled.
  • Place the chocolate chips, butter, and heavy cream in microwave safe bowl. Heat 45 seconds. Stir until completely melted and smooth.
  • Spread the melted chocolate over the top of the chilled brownies. Refrigerate until set.

Notes

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