Coconut Cream Cheese Brownies
Yield: 16 brownies
For the Brownies:
  • 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
For the Coconut Filling:
  • 1 (8oz) package cream cheese, softened
  • ¼ cup sugar
  • 1 egg yolk
  • ¾ tsp vanilla extract
  • ½ cup shredded coconut*
  1. Preheat oven to 350 degrees. Grease an 8×8 baking pan- set aside.
For the filling:
  1. 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.
For the Brownie Batter:
  1. In a medium bowl, whisk together the oil, sugar, and vanilla. Beat in the eggs.
  2. Stir together the flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until smooth and just combined.
  3. 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.
  4. 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.
*I used sweetened coconut, if you use unsweetened, I'd add a little more sugar.
Recipe by The Baker Chick at