GLUTEN FREE, LOW CARB CHEESECAKE BROWNIES

GLUTEN FREE, LOW CARB CHEESECAKE BROWNIES

• Nutritional Breakdown: per portion (whole recipe)
  

  (g)

• Preparation time: 15 minutes
  Cooking time: 30 minutes
  Makes 15 brownies

INGREDIENTS

• Brownie Base:
• 90g Nuvia Baking
• 60g almond flour
• 25g cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 100g unsalted butter
• 50g unsweetened chocolate
• 3 eggs
• 1 tsp vanilla extract
• 
  
• Cheesecake Topping:
• 300g cream cheese
• 30g Nuvia Baking
• 1 egg
• 1 tsp vanilla extract

METHOD

• 1. Brownie Base: Preheat oven to 180 C (355 F).
• 2. Sift Nuvia Baking into a medium mixing bowl with the almond flour, cocoa powder, baking powder and salt. Stir until combined.
• 3. Melt the butter in the microwave for 1 minute (or use a double boiler) until nice and hot. Add the chocolate to the hot butter, and wait for 2 minutes; stir until completely smooth.
• 4. Using a hand mixer, beat the chocolate mixture into the dry ingredients until smooth. Beat the eggs in one at a time along with the vanilla extract.
• 5. Reserve 2 tablespoons of the brownie mixture and set aside. Pour the remaining brownie mixture into a parchment paper-lined 10.5-inch X 7-inch (28 cm X 18 cm) baking tin, and level with a spatula.
• 6. Cheesecake Topping: Wash and dry the brownie mixing bowl. Add the cream cheese, Nuvia Sweetener, egg and vanilla extract into the bowl and beat with a hand mixer until well combined.
• 7. Pour the cheesecake topping over the brownie batter and spread into an even layer. Dollop the reserved 2 tablespoons of the brownie mixture into six places on the top. Run a flat blade along the top in a horizontal and vertical 'S' shape to give the top of the cheesecake brownie a decorative design.
• 8. Bake for 30 minutes. Remove from the oven and let cool before slicing into 15 slices.