Cheesecake Chocolate Brownies
For the Filling
- 250 grams cream cheese
- ¼ cup granulated erythritol
- 1 large egg
For the Brownie
- 100 grams of 85% dark chocolate
- 5 Tbsp butter
- 3 large eggs
- ½ cup granulated erythritol
- ¼ cup cocoa powder
- ½ cup almond flour
- Heat oven to 180C and line a brownie pan with parchment. Make the cheesecake filling first by beating softened cream cheese, egg for the filling, and granulated sweetener smooth. Set aside.
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Melt the chocolate and butter at 30-second intervals in the microwave, frequently stirring until smooth or gently on the stove using the double boiler method. Let cool slightly while you prepare the brownie.
- Beat remaining eggs and sweetener on medium until the mixture is frothy.
- Sift in the cocoa powder and almond flour and continue to beat until thin batter forms.
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Pour in melted chocolate and beat with the hand mixer on low for 10 seconds. The batter will thicken to a mousse-like consistency.
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Pour ¾ of the batter in the prepared pan, top with dollops of the cream cheese, then finish with the remaining brownie batter.
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Using a spatula, smooth the batter over the cheesecake filling in a swirling pattern.
- Bake for 25-30 minutes or until the center is mostly set. It may jiggle slightly but once you remove it from the oven it should firm completely. Cool before slicing!