Fudgy Coconut Bars (Print Version)
# 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:
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.
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.
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.
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!)
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.
06 -
Once they’ve completely cooled, use the parchment edges to lift them out of the pan. Slice into squares and enjoy!
# Notes:
01 -
These brownies are super fudgy with a coconut-flavored cream cheese swirl mixed right in.
02 -
Start with the cheesecake layer because the brownie mix gets thicker if left sitting for too long.
03 -
To keep the swirl soft and moist, use sweetened shredded coconut.
04 -
Store leftover squares in a sealed container for a day at room temperature or up to a week in the fridge.
05 -
You can freeze these for up to 3 months. Just let them thaw in the fridge overnight.