Cheesecake Brownies

Servings: 12 | Amount Per Serving: 1

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

Ingredients

• 1) Non-stick cooking spray
• 2) 2 large eggs
• 3) 0.75 cup finely ground almond meal or flour
• 4) 1/3 cup unsweetened cocoa powder
• 5) 2 teaspoon vanilla extract, divided
• 6) 1/8 teaspoon kosher salt
• 7) 0.5 cup semisweet chocolate chips
• 8) 0.5 cup raw honey
• 9) 0.75 cups 1/3 less fat cream cheese, softened in the microwave
• 10) 2 tablespoons sugar
• 11) 0.75 teaspoon baking soda

Steps

• 1) Preheat the oven to 325°F | 163°C. 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.
• 2) In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).
• 3) Add 1/4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
• 4) In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
• 5) Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
• 6) Pour the batter into the prepared baking pan.
• 7) Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.
• 8) Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
• 9) Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
• 10) Let cool for at least 30 minutes before cutting into 12 bars.

Notes

• 1) 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.
• 2) Refrigerate if not eaten in the same day