German Chocolate Cheesecake Brownies
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Family Tested & Approved
salted butter, softened to room temperature
cream cheese, softened to room temperature
plus 2 tablespoons all purpose flour
pure vanilla extract
german chocolate, melted
sweetened shredded coconut
Preheat oven to 350. Line a 9x13 pan with foil and spray with vegetable oil spray. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 3 minutes, until light, fluffy and smooth
With the mixer on medium low, gradually add 1/2 cup of sugar and 2 Tablespoons flour, beating until blended.
Add 2 eggs and 1 teaspoon of vanilla and beat until smooth. Set cream cheese mixture aside.
In a medium bowl, whisk together remaining 1 1/2 cups flour and baking powder. Set aside.
In the bowl of your stand mixer, beat the butter on medium speed with the paddle attachment, about 2 minutes.
Gradually add remaining 1 3/4 cups sugar, scraping sides of bowl as necessary and beating for 2 minutes, until light and fluffy.
Add the remaining 4 eggs, 2 at a time, beating until blended.
Add the remaining vanilla and melted chocolate and beat until smooth.
Reduce mixer speed to low. Add the flour mixture, 1/2 cup at a time, to the chocolate batter, stirring until blended.
Fold in pecans and coconut.
Pour chocolate mixture into prepared pan.
Spread the cream cheese mixture over the brownie batter, cutting through with a knife to marble slightly.
Bake for about 30-35 minutes, until a knife inserted in the center comes out with moist crumbs but no raw batter.
Let cool completely before cutting into squares.
To speed up cooling process place the pan in the freezer for 10 minutes. Then cut with a plastic knife for smoother edges.
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