Imagine sinking your teeth into a decadent, rich brownie that's not only incredibly delicious but also surprisingly healthy! These Skinny Cheesecake Swirled Brownies are the ultimate dessert hack that proves you can have your cake (or brownie) and eat it too. With a perfect blend of wholesome ingredients and sinful chocolate goodness, this recipe will transform your idea of guilt-free indulgence. Prepare to be amazed by a dessert that's so delectable, you won't believe it's actually good for you!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 brownies
Ingredients
- 1/2 cup unsweetened cocoa powder
- 1/2 cup whole wheat flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1 teaspoon vanilla extract (for cheesecake layer)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, whisk together the unsweetened cocoa powder and whole wheat flour until well combined and free of lumps.
- In a separate bowl, mix the honey (or maple syrup), melted coconut oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix.
- In another bowl, prepare the cheesecake swirl by beating the softened cream cheese, sugar, 1 egg, and 1 teaspoon vanilla extract until creamy and smooth.
- Transfer the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
- Drop spoonfuls of the cheesecake mixture on top of the brownie batter in random spots.
- Use a knife or toothpick to create swirl patterns by gently dragging the cheesecake mixture through the brownie batter.
- Bake in the preheated oven for 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan for about 1 hour.
- Use the parchment paper overhang to lift the brownies out of the pan, then cut into 16 equal squares.
- Refrigerate for at least 1 hour to allow the brownies to set and develop a more intense flavor before serving.
Tips
- Temperature Matters: Ensure all ingredients are at room temperature for smooth mixing and consistent texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the brownies tender and fudgy.
- Swirl Technique: For beautiful marbling, use a toothpick or knife and drag gently through the cheesecake and brownie layers.
- Cooling is Crucial: Allow brownies to cool completely before cutting to get clean, perfect squares.
- Ingredient Substitutions: - Use maple syrup instead of honey - Swap coconut oil with olive oil or applesauce - Try Greek yogurt as a cream cheese alternative
- Storage: Store in an airtight container in the refrigerator for up to 5 days for maximum freshness.
- Make Ahead: These brownies actually taste better the next day after the flavors have melded together!
Nutrition Facts
Calories: 47kcal
Carbohydrates: g
Protein: 1g
Fat: 3g
Saturated Fat: 2g
Cholesterol: 24mg
