Let’s get started!
***PRO-TIP for baking brownies*** DO NOT OVER BAKE IT!!! You’ll be better off with a slightly under-cooked brownie, versus an over-cooked, dried out brownie any day!
Also, I prefer Pyure sweetener, but feel free to use the one that you love the most.
Cheesecake Layer
1 (8oz) cream cheese (room temp)
1 egg
1/2 tsp. vanilla extract
1/4 tsp. lemon juice
2 tbs. Pyure sweetener
Brownie Layer
3/4 cup almond flour
8 tbsp. cocoa powder
1/2 cup Pyure
1/2 tsp. vanilla extract
2 eggs
1/4 cup sugar free chocolate chips (I use Lilly’s)
9 tbsp. salted butter melted (I use salted)
2 tbsp. water
You will need two separate bowls for this recipe – one for mixing the cheesecake mixture, and one for the brownie batter.
- Preheat oven to 350 degrees.
- In the cheesecake mixture bowl, combine cream cheese, egg, vanilla, sweetener, lemon juice and beat well with hand mixer. Set aside.
- In a microwave safe dish, or mug, melt butter and sugar-free chocolate chips (Lilly’s). Do this in 30 second increments, you do not want to burn the chocolate. It only took a total of 1 minute in my microwave.
- In the brownie batter bowl, combine almond flour, cocoa powder, Pyure, vanilla extract, eggs, melted butter & chocolate mixture, and water. Using a whisk, stir until well combined.
- You can use either and 8 or 9 inch baking dish for this recipe. I used an 8 inch pan. Spray the pan with a nonstick cooking spray. I skip this, and just use parchment paper in the pan.
- Spoon approximately 2/3 of the brownie batter into the pan and spread it evenly in the bottom.
- Pour the entire batch of cheesecake mixture on top.
- With the remaining brownie batter, use a spoon, and drop spoonfuls on the top of the cheesecake mixture.
- With a butter knife, gently swirl the brownie and cheesecake around to give it a marbled look.
- Place in the center rack of preheated oven, and bake for 18-24 minutes.
- Remove when center is still slightly jiggly. ***See PRO-TIP above***
- Let it rest for a bit, then serve.
I served our Cheesecake Brownies with a scoop of my homemade vanilla ice cream, and a few sliced almonds. The vanilla ice cream recipe is coming soon!
