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Coconut and Lime Cheesecake Brownies

2023-02-20 - Written by: Emma Taylor

Cheesecake Brownies Coconut Lime

Coconut and Lime Cheesecake Brownies

A twist on classic brownies, these coconut and lime cheesecake brownies combine a rich, fudgy chocolate base with a tangy and creamy coconut-lime cheesecake topping.

The title of the recipe

Coconut and Lime Cheesecake Brownies {#coconut-and-lime-cheesecake-brownies}

Ingredients {#ingredients}

  • 1 and 1/2 sticks of unsalted butter (12 tablespoons), plus more for greasing the pan
  • 2 cups of sugar
  • 4 large eggs
  • 1/2 cup of unsweetened cocoa powder
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of salt
  • 1 and 1/4 cups of all-purpose flour
  • 1 cup of semi-sweet chocolate chips
  • 1 can of sweetened condensed milk (14 ounces)
  • 1 cup of shredded coconut
  • 2 tablespoons of freshly squeezed lime juice
  • 8 ounces of cream cheese, softened
  • 1/2 cup of granulated sugar
  • 2 large eggs
  • 1 teaspoon of vanilla extract

Instructions {#instructions}

  1. Preheat your oven to 350°F (180°C). Grease an 8-inch square baking pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  3. Melt the butter and sugar in a large microwave-safe bowl in 30-second increments, stirring between each interval, until smooth.
  4. Stir in the eggs one at a time, followed by the vanilla extract.
  5. Add the flour mixture to the wet ingredients and stir until just combined.
  6. Fold in the chocolate chips.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs attached.
  9. While the brownies are baking, prepare the coconut-lime cheesecake topping. In a medium bowl, whisk together the sweetened condensed milk, shredded coconut, and lime juice.
  10. Stir in the softened cream cheese until smooth.
  11. Beat in the eggs one at a time, followed by the vanilla extract.
  12. When the brownies are done, remove them from the oven and let them cool for 5 minutes.
  13. Pour the coconut-lime cheesecake topping over the warm brownies.
  14. Return the pan to the oven and bake for an additional 10-15 minutes or until the cheesecake is set.
  15. Remove the pan from the oven and let it cool completely on a wire rack.
  16. Once the brownies have cooled, refrigerate them for at least 2 hours or overnight.
  17. Cut into squares and serve.

Notes {#notes}

  • The coconut-lime cheesecake topping will set as the brownies cool.
  • You can adjust the amount of lime juice to your taste.
  • These brownies are best served chilled, so refrigerate them for at least 2 hours or overnight before serving.