Coconut Lime Cheesecake Brownies

These unique brownies feature a layer of creamy coconut lime cheesecake on top of a dense, chocolatey base. The combination is both refreshing and decadent.

Ingredients

For the Brownies:

• 1 cup (200g) dark chocolate chips
• 1/2 cup (100g) unsalted butter, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (210g) all-purpose flour
• 1 teaspoon salt

For the Cheesecake:

• 12 ounces (340g) cream cheese, softened
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup (120g) shredded coconut
• Juice of 1 lime

Instructions

For the Brownies:

1. Preheat your oven to 350°F (180°C). Line an 8-inch square baking pan with parchment paper.
2. Melt the chocolate chips and butter in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Whisk together the eggs and vanilla extract. Add the flour and salt; mix until just combined.
4. Pour the melted chocolate mixture into the egg mixture and stir until just combined.
5. Press the batter evenly into the prepared pan.

For the Cheesecake:

1. Beat the cream cheese and sugar until smooth. Scrape down the sides of the bowl as needed.
2. Beat in the eggs one at a time, followed by the vanilla extract.
3. Stir in the shredded coconut and lime juice.
4. Pour the cheesecake batter evenly over the brownie layer.

To Assemble:

1. Bake for 25-30 minutes or until the edges are set and the center is slightly jiggly.
2. Allow to cool completely in the pan before refrigerating for at least 2 hours.

Notes

• For a more pronounced coconut flavor, toast the shredded coconut in a 350°F oven for 5-7 minutes or until lightly browned.
• The cheesecake layer will set as it cools and refrigerates. If desired, top with toasted coconut flakes before serving.

Enjoy your Coconut Lime Cheesecake Brownies!