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Peppermint Cheesecake Brownies, Thm S
Low carb, sugar free, gluten free brownies with a minty cheesecake filling.
Prep Time: 00:25
Cook Time: 00:35
for the brownie layers:
3/4 c almond flour
1/4 tsp salt
1/4 tsp baking powder
1/3 c coconut oil, melted
1/4 c unsalted butter (1/2 a stick), melted
1/2 c unsweetened cocoa powder
1/2 c heavy cream
1/2 c pyure or gentle sweet
1/4 c sugar free chocolate chips
2 eggs- 1/2 tsp vanilla
1/4 tsp peppermint extract
for the cheesecake layer:
1 8oz block cream cheese, softened
1 egg 1/4 c pyure or gentle sweet
1 tsp vanilla
1Preheat oven to 350.
2Mix the dry ingredients, except for chocolate chips, together in a medium bowl.
3Add the melted butter and coconut oil.
4Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
5Halve the batter between two bowls, and fold the chocolate chips into the base layer.
6Spray an 8x8 pan with coconut oil, and pour in the base layer.
7Mix all the ingredients for the cheesecake layer together in a medium bowl until combined. Gently spoon the cheesecake filling on top of the base layer, leaving a 1/4-1/2 inch of brownie border around the edge.
8Gently spoon the other half of the brownie batter on top of the cheesecake layer, spreading it evenly over the top and running a spatula around the edges to seal the brownie layers.
9Bake at 350 for 35-40 minutes. An inserted toothpick should come out mostly clean at the end of cooking.
10Cool completely to room temperature before slicing.
Credit: Erin Murray, My Fling with Food
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