Flourless Cheesecake Brownies
Indulge in these delightful brownies that combine the rich flavors of cheesecake with a fudgy chocolate base. Crafted without gluten or flour, these treats utilize almond meal for a wonderfully nutty texture, and they feature a luscious cheesecake swirl on top that makes each bite truly irresistible!
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Ingredients
- Nonstick cooking spray
- 2 large eggs
- 3/4 teaspoon baking soda
- 1/4 cup water
- 1/2 cup raw honey
- 2 teaspoons vanilla extract
- 1/2 cup semisweet chocolate chips
- 6 ounces 1/3 less fat cream cheese
- 2 tablespoons sugar
- 3/4 cup finely ground almond meal or flour
- 1/3 cup unsweetened cocoa powder
- 1/8 teaspoon kosher salt
Instructions
- 1
Begin by preheating your oven to 325°F. Prepare a 9 x 9-inch baking dish by spraying it with nonstick cooking spray and lining it with two strips of parchment paper, each 8 inches wide, allowing them to extend 2 inches beyond the edges of the pan.
- 2
In a medium-sized bowl, combine 1 large whole egg with 1 egg yolk (be sure to separate the egg whites and set them aside for later use).
- 3
Incorporate 1/4 cup of water, honey, and 1 teaspoon of vanilla extract into the egg mixture, then stir everything together with a spatula until well blended.
- 4
In a larger bowl, mix together the almond meal, cocoa powder, salt, and baking soda using a whisk.
- 5
Pour the egg mixture into the bowl containing the dry ingredients and combine thoroughly with a spatula. Gently fold in the chocolate chips.
- 6
Transfer the brownie batter into the prepared baking dish, spreading it evenly.
- 7
Microwave the cream cheese until softened, then blend in the sugar, reserved egg white, and the remaining 1 teaspoon of vanilla extract.
- 8
Carefully pour the cream cheese mixture over the brownie batter and use a spatula to spread it evenly. Create a marbled effect by swirling a toothpick through the layers.
- 9
Bake in the preheated oven until a toothpick inserted into the center comes out clean, which should take approximately 30 minutes.
- 10
Allow the brownies to cool for at least 30 minutes before slicing them into 12 individual bars.