Orange cheesecake chocolate brownies that are a delicious combination of citrus cheesecake and chocolate brownie.
Once the Chief Taster had munched his first square he declared that this is what I should bake all the time so expect a few flavour variations soon enough!
He now also declared that brownies should be at the bottom of a cheesecake. I think I may have a battle on my hands…;) I have another brownie and cheesecake recipe where I baked a cheesecake on top of a brownie mixture but this time swirled the two mixtures together and it was just as delicious.
You will need to have some self-control as they taste better after a couple of hours. Even better the next day, if any are left over! I baked these in a 8 inch square baking tin and cut them into 9 large pieces. If you are counting carbs, cut them into smaller pieces. The nutritional information is at the bottom of the recipe.
- 1 cup almond flour
- 1/3 cup cocoa powder unsweetened
- 1/2 cup erythritol or sugar substitute
- 1/2 cup butter
- 100 grams dark chocolate
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz Cream cheese softened
- 1 egg
- 1/4 cup erythritol finely ground
- Juice & rind of 1 orange
Place the chocolate and butter in a bowl over a pan of simmering water. Gently stir until melted and remove from the heat once melted.
Pre-heat the oven to 350F/180C degrees.
Grease and line a baking tin with greaseproof paper (I used a 8 inch square tin)
Place the cheesecake ingredients in a bowl and mix well under smooth.
Add the eggs and vanilla to the melted chocolate and butter mixture and blend well.
In another bowl, add the remaining dry ingredients and stir to mix.
Pour the chocolate mixture into the dry ingredients and mix.
Spoon the chocolate mixture into the cake tin.
Pour the cheesecake mixture on top of the chocolate mixture in the cake tin.
With a knife, place it into the mixture and swirl, blending the two mixtures. (It should leave a swirl patter).
Place in the oven and bake for 30 minutes.
Let cool at room temperature, then place in the fridge for at least 2 hours.
Eat and enjoy!
Makes 9 large brownies (cut from a 8 inch square tin).
Nutrition: Per Brownie - 332 Calories; 28g Fat; 9g Protein; 13g Carbohydrate; 3g Dietary Fiber; 10g Net Carb