Fudgy Dark Chocolate Cheesecake Swirled Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites, large

• Condiments

  • 1/2 cup Maple syrup, pure
  • 3/8 tsp Vanilla creme stevia

• Baking & Spices

  • 1/4 tsp Baking powder
  • 3/4 cup Cocoa powder, unsweetened
  • 1/4 tsp Salt
  • 1 1/4 tsp Vanilla
  • 3/4 cup Whole wheat flour or gluten-free* flour, white

• Oils & Vinegars

  • 2 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/2 cup Greek yogurt, plain nonfat
  • 1/4 cup Greek yogurt cream cheese

Found on amyshealthybaking.com

Description

Ingredients

• for the cheesecake
• ¼ cup (56g) Greek yogurt cream cheese, softened
• ¼ cup (60g) plain nonfat Greek yogurt
• ⅜ tsp vanilla crème stevia
• ¼ tsp vanilla extract
• for the brownies
• ¾ cup (90g) white whole wheat flour or gluten-free* flour (measured like this)
• ¾ cup (60g) unsweetened cocoa powder (measured like this)
• ¼ tsp baking powder
• ¼ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large egg whites, room temperature
• 1 tsp vanilla extract
• ⅓ cup (80g) plain nonfat Greek yogurt
• ½ cup (120mL) pure maple syrup

Directions

• Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
• To prepare the cheesecake mixture, beat the Greek yogurt cream cheese and Greek yogurt in a small bowl until smooth. Mix in the stevia and vanilla until fully incorporated.
• To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated.
• Spread the brownie batter into the prepared pan. Dollop spoonfuls of the cheesecake mixture on top, and spread it out into a thin layer with a spatula. Then, using a butter knife, dip the tip through both layers, and gently lift while turning the knife over (a full 180°) to reveal some of the brownie batter from below. Let both mixtures fall off of the knife; then dip a teensy tiny bit of the tip back into the revealed brownie batter, and swirl it around to spread it out. (The messier, the better!)
• Bake at 300°F for 17-21 minutes (17 minutes yields the fudgiest brownies; 21 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan. Place a piece of plastic wrap on top, ensuring that the plastic wrap fully touches the entire top, and refrigerate for at least 6 hours before slicing and serving.