Fudgy Coconut Bars

Featured in Indulgent Dessert Recipes to Satisfy Any Sweet Tooth.

These fudgy coconut bars are a fun twist on a classic sweet treat. The chocolate layer is thick and rich, made with cocoa powder and plenty of chocolate chips. Swirled into the top is a creamy coconut layer that has a blend of shredded coconut and coconut extract for a tropical kick. These swirls not only look pretty but also taste amazing, giving you a balance of dense chocolate and creamy coconut in every bite. The soft brownie texture mixed with the smooth coconut makes these bars feel fancy, yet they're super easy to put together. Perfect for any party or just keeping at home for a sweet indulgence.
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Updated on Fri, 28 Mar 2025 02:09:01 GMT
Chocolatey bar with creamy white swirls. Pin it
Chocolatey bar with creamy white swirls. | chefmelt.com

These mouthwatering Coconut Cheesecake Brownies pack an amazing taste punch in every bite – think super moist, fudgy chocolate base woven with smooth coconut cheesecake ribbons for a mind-blowing mix of textures. The deep, rich chocolate bottom works perfectly with those tangy, tropical cheesecake swirls dotted with sweet coconut flakes. This tasty mashup brings together three crowd-pleasers – brownies, cheesecake, and coconut – into one can't-stop-eating treat that'll knock out multiple sweet cravings at once and quickly become a top pick for everyone who tries it.

I whipped these up for a get-together when I wanted something better than the usual sweet treats. The whole pan disappeared in minutes, with folks lining up for the recipe. What really got me was how people who normally turn down coconut couldn't get enough – the tropical hints in the cheesecake just work so well with the deep chocolate brownie base, making something way better than either one alone.

Key Ingredients and Smart Picking Tips

  • Cocoa Powder: Grab natural unsweetened for the boldest chocolate kick.
  • Vegetable Oil and Butter: This duo makes the brownies stay super moist and fudgy.
  • Cream Cheese: Stick with full-fat for the best taste and texture; the light stuff has too much water.
  • Coconut Extract: You can't skip this – it boosts the coconut flavor so it stands up to the strong chocolate.
  • Sweetened Shredded Coconut: Adds both flavor and texture to your cheesecake swirls. Try lightly browning it first for extra flavor.

I've learned that room temp cream cheese and eggs aren't just a suggestion – they're a must for smooth cheesecake batter. Cold stuff doesn't mix right and you'll end up with lumps that mess up how your brownies look and feel.

Step-by-Step Cooking Guide

Step 1: Get Your Base Ready
Warm your oven to 350°F and put parchment in a 9-inch square pan, leaving some hanging over the sides for easy lifting later. In a big bowl, beat 8 ounces soft cream cheese, 2 tablespoons soft butter, and ¼ cup sugar until it's smooth. Mix in 1 egg, 3 tablespoons flour, ½ teaspoon coconut extract, and ¾ cup sweetened coconut flakes until just mixed together.
Step 2: Mix Up Your Brownie Stuff
In another bowl, mix ¾ cup regular sugar, ¼ cup brown sugar, ⅓ cup melted butter, ¼ cup veggie oil, and 2 eggs until smooth. Add 2 teaspoons vanilla, then mix in ¾ cup flour, ½ cup cocoa powder, and ¼ teaspoon salt just until combined. Fold in ½ cup chocolate chips to help get that shiny top everyone loves.
Step 3: Create Awesome Swirls
Spread about a third of your brownie mix in the pan as the bottom layer. Drop spoonfuls of cheesecake mix randomly on top, then gently swirl with a knife. Add more brownie mix in dollops, more cheesecake stuff, and swirl again. Finish with whatever's left, making one last pretty swirl pattern without mixing too much.
Step 4: Bake It Just Right
Put the pan in your hot oven and bake about 35-40 minutes, until a toothpick stuck in the middle comes out with just a few wet crumbs. The middle should be set but still a bit soft since it'll keep cooking as it cools. Don't overbake or you'll lose the fudgy goodness.
Step 5: Let Them Cool Before Cutting
Let the brownies cool completely in the pan on a wire rack for 2-3 hours. Once they're cool, use the parchment edges to lift everything out and cut with a sharp knife. For super clean slices, wipe your knife between cuts and chill the brownies for 30 minutes first.
A square of chocolate cake with white frosting. Pin it
A square of chocolate cake with white frosting. | chefmelt.com

I found out about patience with these brownies the hard way. My first try I cut them while they were still warm and ended up with a messy pile instead of neat squares. Now I make them a day ahead when I can, letting them set up completely for picture-perfect slices.

Mastering The Wok Method

You can't skimp on heat for real fried rice. My grandma always told me to get the wok smoking hot before adding any oil. Keep everything moving all the time to get that special "wok hei" taste. Don't try to cook too much at once—do it in batches instead. This approach turned my homemade fried rice into something that tastes just like restaurant food.

A piece of chocolate cake with white frosting. Pin it
A piece of chocolate cake with white frosting. | chefmelt.com

Clever Ways To Use What's Left

This dish really shines at making leftovers exciting again. I've thrown in leftover roast chicken, holiday ham, and even turkey from Thanksgiving with great results. Just cut all meat into same-size bits so they spread out evenly. Leftover grilled steak adds amazing flavor with those smoky edges. Even roasted veggies bring a nice sweet caramelized taste to the mix.

Getting Flavors And Textures Just Right

Good fried rice needs balanced parts. Char siu adds richness, prawns bring sweetness, eggs make it silky, while veggies keep it fresh. The cooking order matters—start with aromatics to build flavor, add eggs halfway so they stay distinct, cook veggies just enough to keep some crunch. Throw in spring onions at the very end to keep their bright flavor for that real restaurant finish.

Adjusting For Different Diets

This dish easily changes to fit different needs. For my veggie friends, I skip the meat, add more eggs and load up on veggies. People watching carbs love my version with cauliflower rice that soaks up all the flavors. When cooking for folks who can't have gluten, I swap in tamari for soy sauce and double-check that my chicken powder doesn't have gluten. Everyone gets to enjoy this fantastic dish no matter what their food needs are.

Making Beautiful Swirl Designs

Getting those pretty swirls isn't just about looks – it spreads the flavors perfectly too. I've got a few tricks that work great without overmixing. For classic marble patterns, stick a butter knife about half an inch deep and make figure-eights. Want something fancier? Try a chopstick for thinner lines. My favorite way is using the back of a spoon to make swirls that look like waves. Remember, don't go crazy – just a few careful swirls work best. The dark brownie against the light cheesecake creates such a pretty look that makes these treats as good to look at as they are to eat.

Ways To Serve That Wow Everyone

These brownies taste amazing as is, but a few easy touches can make them look super fancy. For casual hangouts, I cut big squares, dust them with a bit of cocoa, and put them on a white plate. When I want to impress, I make smaller pieces, add a spoonful of whipped cream and some toasted coconut on top. During holiday time, I'll drizzle warm chocolate sauce or caramel and toss on some fresh berries for color. They also make killer ice cream sundaes – just add a scoop of vanilla, chocolate sauce, and a cherry for a treat that gives you the best of both worlds.

Fixing Common Problems

After making tons of these brownies, I've run into and solved several issues. If your cheesecake part sinks to the bottom, your brownie mix is probably too runny – try adding flour more slowly and don't overmix. If they turn out cakey instead of fudgy, you might've used too much flour or baked them too long – remember they keep setting as they cool. Can't taste enough coconut? Add ¼ teaspoon more extract and try toasting the coconut before mixing it in. Too many cracks on top? Your oven might be too hot – turn it down 25 degrees and bake a little longer. These little fixes will help you nail it every time.

A close up of a chocolate brownie with white frosting. Pin it
A close up of a chocolate brownie with white frosting. | chefmelt.com

These Coconut Cheesecake Brownies have become my go-to treat that everyone asks for at birthdays, potlucks, and holiday parties. The mix of rich chocolate, tangy cheesecake, and tropical coconut creates something truly special. While they take a bit more work than regular brownies, the empty plate and rave reviews you'll get make the extra effort totally worth it. These aren't just any brownies – they're a celebration of amazing flavors that'll impress even your pickiest dessert-loving friends.

Frequently Asked Questions

→ Can I swap sweetened coconut for unsweetened?
You can, but sweetened coconut adds moisture that keeps the swirl just right. If you're using unsweetened, chop it to avoid dryness and add an extra tablespoon of sugar to keep the sweetness balanced. Be aware the texture might feel drier and less creamy.
→ How can I tell if they’re fully baked?
Stick a toothpick in the center; if it pulls out with crumbs (not wet batter), they’re ready. The edges should pull slightly from the pan, and the middle should be set but still jiggles a teeny bit, like cheesecake.
→ What if I don’t have coconut extract?
You’ve got choices! Use vanilla instead, though it won’t be as coconutty. Coconut rum works too, same amount. For non-alcoholic, try 1-2 tablespoons of cream of coconut and dial back the sugar in the batter a bit. Or just skip it; the shredded coconut still brings good flavor.
→ Can I make them early for an event?
Totally! Store them in the fridge 1-2 days ahead; they actually taste better as they sit. Freeze them for longer storage—up to 3 months—and thaw in the fridge overnight when you’re ready. Let them hit room temp before serving for the best texture.
→ Why is the brownie batter extra thick?
It’s supposed to be thick – that’s why the brownies turn out all gooey and fudgy. If it's tough to spread though, the butter might’ve cooled too much or the flour/cocoa was packed while measuring. A splash of milk can help loosen it up.
→ What if I don’t own a 9-inch square pan?
An 8-inch square pan works but takes a bit longer to bake since brownies'll be thicker. You could also use a 9-inch round pan or a 7×11-inch rectangle. Just stay away from 9×13 unless you double the recipe – they’ll be way too thin!

Fudgy Coconut Bars

Fudgy chocolate bars with a creamy coconut layer bring together tropical flavors and rich chocolate in every bite.

Prep Time
25 Minutes
Cook Time
40 Minutes
Total Time
65 Minutes

Category: Dessert Recipes

Difficulty: Intermediate

Cuisine: American

Yield: 16 Servings (16 squares)

Dietary: Vegetarian

Ingredients

→ Cheesecake Mixture

01 8 oz (226g) brick-style cream cheese, softened
02 2 tbsp (26g) unsalted butter, softened
03 2 tbsp (15g) all-purpose flour
04 1/2 cup (100g) white sugar
05 1 large egg, room temperature
06 1 tsp coconut flavoring
07 1 and 1/4 cups (100g) sweetened shredded coconut

→ Brownie Mixture

08 1/2 cup (8 tbsp; 113g) unsalted butter
09 2 tbsp (30ml) vegetable or melted coconut oil
10 1 cup (200g) white sugar
11 2 large eggs, room temperature
12 1 tsp pure vanilla flavor
13 3/4 cup (62g) cocoa powder (natural or Dutch processed)
14 1/2 cup (63g) plain flour
15 1/4 tsp salt
16 1 cup (180g) semi-sweet chocolate chunks

Instructions

Step 01

Heat up the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper and leave it hanging over the sides so you can easily lift out the squares later. Keep it aside.

Step 02

In a big bowl, use a hand mixer or stand mixer attached with a paddle. Beat the cream cheese and butter together at medium-high speed until it’s smooth—about 2 minutes. Toss in the flour, sugar, egg, and coconut flavor, mixing completely. Lastly, gently mix in the shredded coconut at a low setting until it’s combined. Leave the mixture aside at room temperature.

Step 03

Cut the butter into chunks and melt it in a heat-safe bowl using a microwave or a small pan on your stove. (If melted on the stove, shift the liquid to a larger bowl afterward.) Stir the oil and sugar into the warm melted butter and let it rest for a few minutes to cool lightly. Then whisk in the eggs and vanilla until blended. Add the cocoa powder, flour, and salt, stirring until thick. Finally, mix in the chocolate chunks.

Step 04

Spread about a third of the brownie mixture on the bottom of your lined pan. Drop random spoonfuls of a third of the cheesecake mixture on top. Give them a gentle swirl together. Repeat with another third of each mixture, swirl again, then finish with the last portions, swirling for the final time. (It doesn’t need to look perfect, just swirl it all together!)

Step 05

Bake for 40-42 minutes. Stick a toothpick in the center, and if it comes out with just a few moist crumbs, it’s perfect. About 25 minutes in, cover the top loosely with foil to stop it from browning too much. Take it out and let the pan cool on a rack.

Step 06

Once they’ve completely cooled, use the parchment edges to lift them out of the pan. Slice into squares and enjoy!

Notes

  1. These brownies are super fudgy with a coconut-flavored cream cheese swirl mixed right in.
  2. Start with the cheesecake layer because the brownie mix gets thicker if left sitting for too long.
  3. To keep the swirl soft and moist, use sweetened shredded coconut.
  4. Store leftover squares in a sealed container for a day at room temperature or up to a week in the fridge.
  5. You can freeze these for up to 3 months. Just let them thaw in the fridge overnight.

Tools You'll Need

  • Square 9-inch baking pan
  • Parchment sheet
  • Hand/stand mixer
  • Large bowls
  • Wire whisk
  • Cooling rack
  • Foil sheet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Milk products (butter, cream cheese)
  • Eggs
  • Wheat/gluten (flour)
  • Coconut

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 310
  • Total Fat: 19 g
  • Total Carbohydrate: 35 g
  • Protein: 4 g