This recipe was originally posted in July 2011- it has been reworked/rephotographed and posted again because it was fabulous but desperately needed it!
No matter how many times I think I’ve baked up the “perfect brownie” recipe, I will always get giddy about trying something new. Man do I love a classic fudgy brownie, but I’m also such a sucker for fillings, flavors and swirls galore. I made this recipe several years ago and it needed some serious re-working so here it is.
Dark chocolate brownie layers sandwich a creamy coconut cheesecake center. These have an awesome texture- the dark chocolate brownie is moist and a little cake-like with the coconut filling really tying it all together. I can’t think of a better recipe for someone who loves chocolate and coconut as much as I do. (It kinda has a “Mounds” thing going on!)
I used coconut oil in the brownie batter which as you can imagine just takes the whole flavor up a notch. You can use whatever vegetable oil you have, but I love the subtle flavor that coconut oil adds. Serve these cold (or even frozen!) for a delicious treat for cold weather. Enjoy!
- ½ cup coconut oil-melted
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- 1 (8oz) package cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- ¾ tsp vanilla extract
- ½ cup shredded coconut*
- Preheat oven to 350 degrees. Grease an 8×8 baking pan- set aside.
- In a medium sized bowl combine the softened cream cheese, ¼ cup of sugar, egg yolk, vanilla and coconut. Mix together using an electric mixer until well combined. Set aside and make the brownie batter.
- In a medium bowl, whisk together the oil, sugar, and vanilla. Beat in the eggs.
- Stir together the flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until smooth and just combined.
- Spread about half of the brownie batter into the bottom of your prepared pan. Use a spoon to dollop the coconut filling evenly across the pan then use an offset spatula to gently spread it into an even later. Spread the remaining brownie batter over the top.
- Bake for 20-30 minutes, or until a toothpick inserted into the center of the pan comes out clean. Cool completely before removing from pan and cutting into squares.
Yasmeen says
July 9, 2011 at 11:33 amThese look fab — I absolutely love a good cream cheese icing/filling. Mixed with coconut I bet it was divine! Your lucky classmates :)
I hope you are doing better this week and feeling positive!
Tina says
July 9, 2011 at 11:33 amTwo layers are always better than one! Great choice of the other layer-coconut cream cheese, no doubt they taste fantastic. Simply delicious. Thanks for sharing.
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Cupcake Crazy Gem says
July 9, 2011 at 11:53 amWow these look and sound amazing, coconut is my favourite flavour ever – I’m sooo making these!
Janet@FromCupcakesToCaviar says
July 9, 2011 at 12:17 pmCool! What a unique way to use coconut oil. Thanks for posting this :-)
Carolyn says
July 9, 2011 at 12:34 pmI love coconut oil and it’s wonderful as a way to intensify the coconut flavour of baked goods. This recipe looks so good, I’ve buzzed and saved it!
Cassie @ Bake Your Day says
July 9, 2011 at 2:19 pmCream cheese brownies sound so good and I can imagine that the coconut kicks it up even more, sounds so wonderful!
Sandra says
July 9, 2011 at 3:14 pmI felt the same way once I opened up my Kelapo coconut oil. This recipe is wonderful and as I am huge coconut fan I imagine that those brownies heavenly!! Nicely done!!!
Sandra says
July 9, 2011 at 3:15 pmforgot to add (LOL!) “taste heavenly” :))
Parsley Sage says
July 9, 2011 at 4:40 pmLucky acting class! These brownies sound heavenly :) Buzzed!
S.V. says
July 9, 2011 at 5:06 pmYum Yum and Yum these look amazing.
thepurplespoon says
July 10, 2011 at 1:16 amthese sound delicious!! I love chocolate and coconut together!
Kim Bee says
July 10, 2011 at 3:33 amI almost cried from sheer pleasure over seeing this. Bookmarking for a cool day.
Emily says
July 10, 2011 at 11:27 pmI love coconut. These sound amazing! I want to take a big bite out of that picture. I just started using coconut oil and I am a big fan.
Erin says
July 11, 2011 at 3:19 pmI really need to get my hands on some coconut oil and make these
Why Just Eat says
July 11, 2011 at 7:44 pmI have a jar of freshly made coconut oil in my pantry that is begging to be a part of these brownies!
The Harried Cook says
July 12, 2011 at 4:14 amI don’t like coconut in desserts, but even I want one of those! Especially with all those rave reviews… Thanks for sharing!
Erin says
July 15, 2011 at 1:39 amOh yum! I love brownies – I am up for trying the best brownie ever!
Kara says
July 17, 2011 at 6:02 pmThese look fabulous!
Valerie says
August 2, 2011 at 8:36 pmYou have a really nice blog! And i loove those brownies! Chocolate and coconut get on well together =)
Heather says
August 3, 2011 at 1:50 pmHoly moly–yes please! Coconut and chocolate are two of my favorite things! I love your blog, by the way!
Sheri says
August 3, 2011 at 5:17 pmThese look amazing. I love coconut and chocolate and my family adores brownies so this is a definite try!!
Akajohnston says
March 13, 2012 at 2:54 pmREALLY GREAT recipe, I followed it exact and it was delicious. Only problem I found is that they were eaten too fast;o) The should be called Houdini Brownies!
Erin @ The Spiffy Cookie says
June 1, 2015 at 10:23 amI cannot seem to get enough coconut these days. I’d love one of these right now!
ana says
June 1, 2015 at 11:43 amHe hecho brownies pero con coco es diferente, gracias
Kathryn says
June 1, 2015 at 12:18 pmI so want to make these! Two questions – if I am using the solidified coconut oil, should it be heated up/melted first before adding to mixture? And did you use sweetened coconut? I have unsweetened and think that would work well too.
Karina says
June 1, 2015 at 2:49 pmI have exactly the same 2 questions
Audra says
June 2, 2015 at 8:20 amGood questions- I will answer here but also clarify in the recipe! MY kitchen was warm when I made these, so my coconut oil was already liquid. I’d melt it beforehand if not.
I used sweetened coconut- I’d add some extra sugar to the cream cheese mixture if you use unsweetened :)
Medha @ Whisk & Shout says
June 1, 2015 at 1:03 pmThese look beyond amazing! I’m obsessed with Mounds/Almond Joy bars and I love the coconut cream cheese filling :) Pinning!
Bonny @ Clever hen says
June 1, 2015 at 1:23 pmCan’t go wrong with this combo. This is perfect.- can’t wait to try it!
Jenna says
June 1, 2015 at 7:13 pmI love Mounds so I’m sure I will love these brownies too! Love you added coconut in the cream cheese layer and in the brownie layer. Looks so decadent!
Joanne Bruno says
June 3, 2015 at 11:16 pmI’m a CCC – constant coconut craver – so I pretty much think I need these IMMEDIATELY.
Sarah @ SnixyKitchen says
June 9, 2015 at 2:44 amSo craving a few of these right now. I love that you used coconut oil in them – sounds so delicious!
Shellie says
June 11, 2015 at 9:20 amI made these last night and haven’t actually tasted them yet. The only problem I had was the brownie batter was very thick and hard to spread over the filling. Mine came out a little “swirlier” than yours. Any tips?
Audra says
June 15, 2015 at 11:09 pmThe only thing I can think that would help is to really dollop it evenly over the coconut mixture and then gently spread it with the back of a spoon or an off-set spatula. That worked well for me! :)
Trina @My best golf range finder says
June 20, 2015 at 7:22 amI love your recipe my dear. And its result was surprisingly amazing!! This is my very first coconut brownies baking. It wasn’t supposed to be that fantastic. Sorry, i’m so excited. I really want to hug you and say thank you. Turning a recipe into a “real thing” means the world to me. I love you! And my boyfriend say thank you to you too.