How To Make Homemade Cheesecake Brownies
Enjoy a gluten-free sweet treat with these flourless homemade cheesecake brownies. Almond meal is used instead of flour then swirled with a topping.
Serves:
Ingredients
- Nonstick cooking spray
- 2large eggs
- ¾cupalmond meal,finely ground, or flour, such as Bob’s Red Mill
- ⅓cupunsweetened cocoa powder
- ⅛tspkosher salt
- ¾tspBaking Soda
- ½cupraw honey
- 2tspvanilla extract,divided
- ½cupsemisweet chocolate chips
- 6ozcream cheese,⅓ less fat, softened in the microwave
- 2tbspsugar
Instructions
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Preheat the oven to 325 degrees F. Spray a nonstick 9×9-inch baking pan with cooking spray and line with two strips of parchment that is 8-inches wide and long enough to leave a 2-inch overhang on all sides.
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In a medium bowl, whisk 1 large whole egg with 1 egg yolk. Separate the whites and reserve, set aside.
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Add 1⁄4 cup water, honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
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In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
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Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
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Pour the batter into the prepared baking pan.
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Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white, and the remaining 1 teaspoon of vanilla.
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Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
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Bake until a toothpick inserted into the center comes out clean for about 30 minutes.
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Let cool for at least 30 minutes before cutting into 12 bars.
Nutrition
- Calories: 200.50kcal
- Fat: 12.24g
- Saturated Fat: 4.75g
- Trans Fat: 0.00g
- Monounsaturated Fat: 2.74g
- Polyunsaturated Fat: 0.61g
- Carbohydrates: 21.93g
- Fiber: 2.06g
- Sugar: 18.46g
- Protein: 4.27g
- Cholesterol: 46.59mg
- Sodium: 144.75mg
- Calcium: 29.77mg
- Potassium: 153.18mg
- Iron: 0.89mg
- Vitamin A: 65.21µg
- Vitamin C: 0.07mg
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