Peppermint Cheesecake Brownies (THM S

• Refrigerated

  • 3 Egg

• Baking & Spices

  • 3/4 cup Almond flour
  • 1/4 tsp Baking powder
  • 1/4 cup Chocolate chips, sugar-free
  • 1/2 cup Cocoa powder, unsweetened
  • 1/4 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Dairy

  • 1 4 c unsalted butter (1/2 a stick, unsalted
  • 1 8oz block Cream cheese
  • 1/2 cup Heavy cream

• Other

  • 1/4 c Pyure or Gentle Sweet

Found on myflingwithfood.wordpress.com

Directions

• Preheat oven to 350.Mix the dry ingredients, except for chocolate chips, together in a medium bowl. 3. Add the melted butter and coconut oil.Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.Halve the batter between two bowls, and fold the chocolate chips into the base layer.Spray an 8×8 pan with coconut oil, and pour in the base layer.Mix all the ingredients for the cheesecake layer together in a medium bowl until combined. Gently spoon the cheesecake filling on top of the base layer, leaving a 1/4-1/2 inch of brownie border around the edge.Gently spoon the other half of the brownie batter on top of the cheesecake layer, spreading it evenly over the top and running a spatula around the edges to seal the brownie layers.Bake at 350 for 35-40 minutes. An inserted toothpick should come out mostly clean at the end of cooking.Cool completely to room temperature before slicing.