German Chocolate Cheesecake Brownies
These German Chocolate Cheesecake Brownies combine a crunchy coconut-pecan crust made from German chocolate cake mix with a smooth, creamy vanilla cream cheese layer for a rich, textured bar. They bake in about 25–30 minutes and are ready in about 45 minutes total, making them a great make-ahead dessert for potlucks and holidays.
Equipment
- 9x13-inch baking dish
- Hand-Held Mixer
Ingredients
Ingredients
- 1 box German chocolate cake mix (15.25-ounce)
- 3/4 cup sweetened flaked coconut
- 1/2 cup pecans finely chopped
- 6 tablespoons butter melted
- 3 large eggs divided
- 2 packages cream cheese (8-ounce), softened
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- Whipped cream toasted coconut and grated chocolate for garnish
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine the German chocolate cake mix, sweetened flaked coconut, finely chopped pecans, melted butter, and 1 egg; use a fork to mix until crumbly, then press the mixture evenly into the bottom of a 9x13-inch pan and set aside.
- In a mixing bowl, combine the cream cheese, sugar, the remaining 2 eggs, and vanilla extract.
- Beat the cream cheese mixture at medium speed with a hand-held mixer until smooth, then spread it evenly over the cake mix layer.
- Bake 25 to 30 minutes, until the center is set. Let cool completely, then cut into squares and garnish with whipped cream, toasted coconut, and grated chocolate.
Notes
Notes
Leftovers will keep in the refrigerator for 3 to 5 days.