german chocolate cheesecake brownies

How To Make german chocolate cheesecake brownies

• 1

  Preheat oven to 350. Line a 9x13 pan with foil and spray with vegetable oil spray. Set aside.
• 2

  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
• 3

  With the mixer on medium low, gradually add 1/2 cup of sugar and 2 Tablespoons flour, beating until blended.
• 4

  Add 2 eggs and 1 teaspoon of vanilla and beat until smooth. Set cream cheese mixture aside.
• 5

  In a medium bowl, whisk together remaining 1 1/2 cups flour and baking powder. Set aside.
• 6

  In the bowl of your stand mixer, beat the butter on medium speed with the paddle attachment, about 2 minutes.
• 7

  Gradually add remaining 1 3/4 cups sugar, scraping sides of bowl as necessary and beating for 2 minutes, until light and fluffy.
• 8

  Add the remaining 4 eggs, 2 at a time, beating until blended.
• 9

  Add the remaining vanilla and melted chocolate and beat until smooth.
• 10

  Reduce mixer speed to low. Add the flour mixture, 1/2 cup at a time, to the chocolate batter, stirring until blended.
• 11

  Fold in pecans and coconut.
• 12

  Pour chocolate mixture into prepared pan.
• 13

  Spread the cream cheese mixture over the brownie batter, cutting through with a knife to marble slightly.
• 14

  Bake for about 30-35 minutes, until a knife inserted in the center comes out with moist crumbs but no raw batter.
• 15

  Let cool completely before cutting into squares.
  
  Tip:
  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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