Cheesecake Swirl Brownies
Ingredients
Brownie layer:
3/4 cup/185g/6.5 oz butter
1 cup/180g/6.3 oz dark chocolate chips or sugar free chocolate chips
3/4 cup/135g/4.7 oz Natvia
3 eggs
1 tsp vanilla extract
3/4 cup/115g/4 oz plain flour
Cheesecake layer:
1 cup/250g/8.4 oz cream cheese, at room temperature
1/2 cup/90g/3 oz Natvia
2 eggs
1 tsp vanilla extract
1/4 cup/37g/1.3 oz plain flour
Makes 20 brownies
Directions
Brownie layer:
1. Preheat oven to 170°C and line a rectangle cake pan with parchment paper.
2. Melt the butter and add the chocolate chips and mix until melted.
3. Whisk together the eggs and Natvia until light and fluffy.
4. Add the chocolate butter and mix until combined.
5. Add the flour and vanilla extract and mix until combined.
6. Pour 2/3 of the mixture into the pan.
Cheesecake layer:
1. Paddle the cream cheese and add Natvia and mix until combined.
2. Add the vanilla extract and eggs and mix until combined.
3. Add the plain flour and mix until combined.
4. Pour over the brownie mix.
5. Pour the remaining brownie mix on top of the cream cheese mix and swirl around.
6. Bake for 25-30 minutes or until toothpick comes out almost clean with some crumbs attached.
7. Allow to cool completely and then slice when cooled. Refrigerate for up to 5 days or freeze for up to 3 months.
Tips: Macros for 1 serving: Calories: 180 Fat: 14.8g Carbs: 10.4g Fiber: 1.4g Sugar: 4.6g Protein: 3.4g
