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
- 1/4 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
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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.
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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, the 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 remaining 1 teaspoon vanilla.
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Pour over the brownie mix and spread over the top with a spatula, marbleize the with a toothpick.
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Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
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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
