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!
PREP TIME:15minutes mins
COOK TIME:30minutes mins
COOLING TIME:30minutes mins
TOTAL TIME:45minutes mins
YIELD: 12 servings
COURSE: Dessert
CUISINE: American
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
1/4 cup water
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.
Nutrition
Serving: 1brownie, Calories: 182kcal, Carbohydrates: 21g, Protein: 4g, Fat: 10g, Saturated Fat: 4g, Cholesterol: 34.5mg, Sodium: 164mg, Fiber: 1.5g, Sugar: 18g
– W-W Points: 9
