Cheesecake Brownies Recipe

by:

Recipes

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!

HOW TO MAKE BROWNIES HEALTHIER

These brownies have less calories, sugar and fat than traditional brownies yet taste decadent and delicious! How do I do this? I started by swapping the wheat flour for wholesome almond meal which really makes them moist from the natural oils in almonds, with no need to add any butter or oil! I lightly sweetened them with honey and just a touch of sugar, as the chocolate chips are sweet enough. They turned out moist and absolutely delicious, even my daughter Madison claimed they are her new favorite brownie!

HOW TO FREEZE BROWNIES

Brownies are delicious, but if you’re not cooking for a party you make want to freeze whatever you don’t plan on eating to avoid eating to many.

  • You can freeze the brownies for up to 3 months, wrapped tightly in plastic wrap and foil to reduce the risk of freezer burn.
  • To thaw the brownies, unwrap them from the foil and plastic and let them stand at room temperature for 3-4 hours.

FLOURLESS CHEESECAKE BROWNIES

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!


Keyword CHEESECAKE
Total Time 45 minutes
Servings 12 people
Calories 182 kcal

Ingredients

  • Nonstick cooking spray
  • 3/4 cup Finely ground almond meal or flour
  • 1/3 cup Unsweetened cocoa powder
  • 1⁄8 teaspoon Kosher salt
  • 3/4 teaspoon Bbaking soda
  • 1/2 cup Raw honey
  • 2 teaspoon 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

  1. 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.

    In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).

    Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.

    In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.

    Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.

    Pour the batter into the prepared baking pan.

    Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.

    Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.

    Bake until a toothpick inserted into the center comes out clean, about 30 minutes.

    Let cool for at least 30 minutes before cutting into 12 bars.


Recipe Notes

NUTRITION INFORMATION

  • Calories: 182 calories
  • Total Fat: 10g
  • Saturated Fat: 4g
  • Cholesterol: 34.5mg
  • Sodium: 164mg
  • Carbohydrates: 21g
  • Fiber: 1.5g
  • Sugar: 18g
  • Protein: 4g

 

Leave a Reply

Your email address will not be published. Required fields are marked *