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!
Nonstick cooking spray
finely ground almond meal or flour
(such as Bob’s Red Mill)
unsweetened cocoa powder
semisweet chocolate chips
1/3 less fat cream cheese
(softened in the microwave)
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.
WW Points Plus:
Printed from Skinnytaste: https://www.skinnytaste.com/cheesecake-brownies/