Pour the brownie batter into the prepared pan and spread it evenly.
4.2. Add Cream Cheese Swirl:
Drop spoonfuls of the coconut cream cheese mixture over the brownie batter. Use a knife or toothpick to gently swirl the cream cheese mixture into the brownie batter, creating a marbled effect.
5. Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The edges should be set, and the center should be slightly soft.
6. Cool and Serve:
Allow the brownies to cool in the pan on a wire rack before cutting into squares.
Tips:
Cream Cheese: Make sure the cream cheese is softened for a smooth swirl.
Swirling: Don’t over-swirl the cream cheese mixture into the brownie batter; you want to maintain distinct swirls rather than fully mixing them together.
Storage: Store the brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for up to 3 months.
These Coconut Cheesecake Brownies are decadently rich with a creamy, coconut-infused cheesecake swirl that pairs perfectly with the fudgy brownie base. Enjoy these treats with a glass of milk or a cup of coffee for a delightful dessert experience!
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