This is the best of both worlds for those who love brownies and cheesecakes. A keto friendly, rich fudgy brownie with a swirl of creamy cheesecake mixed into every bite. Spoil yourself without blowing your macros.
1 x Noshu 99% Sugar Free Fudgy Brownie Mix
2 Extra large (59g) eggs
¼ cup/ 3tbsp Water
100ml / 90g Oil of choice (sunflower or coconut oil) or 110g / 5½ tbsp unsalted butter, melted.
250g Cream cheese
1 tsp Vanilla essence
1 tbsp Natural sweetener granule
Combine 1 egg, water and oil in a large mixing bowl. Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy. Set batter aside.
In a separate bowl, beat cream cheese, vanilla essence, natural sweetener and remaining egg until smooth.
Pour brownie batter into prepared tin before pouring cheesecake mixture over the top. Take a skewer or butter knife, and run it through the cheesecake mixture, using a swirling motion to create a marble effect. You can use as much or as little cream cheese as desired
Preheat oven to 170°C / 160°C fan forced. Grease brownie pan with oil, and line the base with baking paper. Bake for approximately 45 minutes or until the cheesecake layer feels set to touch (Note: cover with foil if cheesecake layer is becoming too brown under heat).
Allow brownies to cool in the pan before slicing into 3×3 portions (9 brownies).
Serve a room temperature or chilled. Store refrigerated in an airtight container for up to 7 days.