These German Chocolate Cheesecake Brownies are probably the best I’ve ever had!! Fudgy brownies full of melted German chocolate, coconut, and pecans topped with creamy cheesecake. These will go fast anywhere you take them!
Before we get started on these brownies, I feel compelled to verify that you aren’t a spam robot.
What even IS a spam robot? Is it controlled by a real person?
All I know is, I’ve been getting crazy blog spam comments lately. Who makes up spam comments? They’re always named like, “Free Air Jordans” or “Herpes Medication” and I’m like WHO THINKS THIS UP?
Are Air Jordans even a thing still? Wouldn’t it make more sense to just copy normal comments and repaste them instead of saying, “Yes, very informative madam I keep finding helpful to this information.”
So, if your name is Free Air Jordans, Herpes Medication, or find my information very informative to be helpful, you should probably go away.
No brownies for you. Too bads so sads.
Also, you never answered my question about the Air Jordans. Hey, and do you remember those shoes with the button on the tongue that looked like a basketball and it blew air into your shoes when you pushed it?
I always wanted a pair of those.
Okay, Brownies. If you’re not Spam, we can talk about them.
First off, they’re amazing. I first saw them in THIS cookbook (which I am TOTALLY loving) and I knew I had to try them. There are a few steps involved — melting chocolate, making the cheesecake topping, but trust me when I say that they are COMPLETELY worth it. There’s baking powder in the recipe, which I found odd, but the texture of these babies is totally amazing. I added coconut to the recipe because hello, German chocolate.
These are the dessert you want to take to the next dinner you are invited to. And everyone will be jealous and wish they could bake as good as you. The end.
- 1 1/4 cup (2 1/2 sticks) salted butter, softened to room temperature
- 11 oz cream cheese, softened to room temperature
- 2 1/4 cups granulated sugar
- 2 Tablespoons plus 1 1/2 cups all purpose flour
- 6 large eggs
- 3 teaspoons vanilla extract
- 1/2 teaspoon baking power
- 8 oz German chocolate, melted
- 1/2 cup chopped pecans
- 3/4 cup 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.
These are too amazing not to try. I hope you love them!
Enjoy and have a great day!