FLOURLESS CHEESECAKE BROWNIES
182 Cals 4 Protein 21 Carbs 10 Fats
PREP TIME:
15 mins
COOK TIME:
30 mins
COOLING TIME:
30 mins
TOTAL TIME:
45 mins
YIELD:12 SERVINGS
COURSE:Dessert
CUISINE:American
These homemade, cheesecake brownies are SO good and they are gluten-free and flourless by using almond meal in place of wheat flour, then swirled with a cheesecake topping!
INGREDIENTS
Nonstick cooking spray
2 large eggs
3/4 cup finely ground almond meal or flour, such as Bob’s Red Mill
1/3 cup unsweetened cocoa powder
1/8 teaspoon kosher salt
3/4 teaspoon baking soda
1/2 cup raw honey
2 teaspoons vanilla extract, divided
1/2 cup semisweet chocolate chips
6 ounces 1/3 less fat cream cheese, softened in the microwave
2 tablespoons sugar
INSTRUCTIONS
Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides.
In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).
Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
Pour the batter into the prepared baking pan.
Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.
Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Let cool for at least 30 minutes before cutting into 12 bars.
VIDEO
Serving: 1brownie, Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 34.5mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 18gBlue Smart Points:7Green Smart Points:8Purple Smart Points:7Points +:5
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