Wednesday, June 29, 2011

Grain-free Cheesecake Brownies

I made this back during the school year for my grain-free friend. Yeay for catching up on a backlog of posts!

Grain-free Cheesecake Brownies
adapted from food renegade

1 c. peanut butter
2 eggs
1/2 c. cocoa powder
1/2 c. canned coconut milk
1/2 c. sugar
1/4 t. salt
1/3 c. chocolate chips
8 oz. cream cheese (room temperature)
1 egg
1/3 c. sugar
2 t. vanilla

1. Pre-heat oven to 350 F and grease a 9" x 9" pan.
2. Whisk together brownie ingredients, until well combined. Pour into prepared pan.
3. In same bowl, combine cream cheese, and beat until smooth. Then combine the rest of the ingredients and beat until combined.
4. Carefully drop cheesecake batter evenly over brownies, and carefully smooth out on top.
5. Swirl brownies by dragging a tooth pick up through the cheesecake layer from the brownier layer, until desired swirl effect has been obtained.
6. Bake for 35 minutes.
7. Chill for at least 2 hours before serving.

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