Cheesecake Brownies: Surprise! They're High Protein, Gluten-free, All Natural and Lower in Fat
Posted Sep 20 2009 6:41pm
INGREDIENTS: 2 tablespoons unsalted butter, cut into pieces 4 ounces unsweetened baking chocolate, chopped 2/3 cup agave nectar 2 large eggs 8 ounces black beans (rinsed and drained) 1/3 cup almond flour 1/2 cup unsweetened cocoa powder 1/8 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon almond extract 6 ounces Greek yogurt-2% or regular (fat-free will not set up right) 2 ounces cream cheese, at room temperature 1 large egg yolk 5 tablespoons Stevia 1 teaspoon almond extract
DIRECTIONS: Line bottom and sides of a 9-inch square pan with foil. Mist with non-stick spray. Preheat oven to 350 degrees. Puree black beans and eggs in food processor or blender. Set aside. In a medium saucepan, melt butter and chocolate over low heat, stirring until smooth. Remove from heat and beat in the bean-egg mixture and agave nectar. Mix in the almond flour, cocoa powder and salt, then the almond extract. Spread evenly in the prepared pan. In a separate bowl, beat together the cream cheese, Greek yogurt, the yolk, Splenda, and almond extract until smooth. Distribute the cream cheese mixture 6-10 dollops across the top, and swirl the cream cheese mixture across the chocolate batter with a butter knife. Bake 35 minutes, or until the batter in the center of the pan has firmed. Let cool, then lift out the foil and peel it away. Cut the brownies into squares.