Fudgy Dark Chocolate Cheesecake Swirled Brownies
Yields: 16 brownies
These rich brownies are a chocoholic cheesecake-lover’s dream come true! They’re really decadent, similar to the taste of 72% dark chocolate, and the creamy cheesecake takes them over the top. The brownies will keep for at least 5 days, if not longer, if stored in an airtight container in the refrigerator.
  1. Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
  2. To prepare the cheesecake mixture, beat the Greek yogurt cream cheese and Greek yogurt in a small bowl until smooth. Mix in the stevia and vanilla until fully incorporated.
  3. To prepare the brownies, whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated.
  4. Spread the brownie batter into the prepared pan. Dollop spoonfuls of the cheesecake mixture on top, and spread it out into a thin layer with a spatula. Then, using a butter knife, dip the tip through both layers, and gently lift while turning the knife over (a full 180°) to reveal some of the brownie batter from below. Let both mixtures fall off of the knife; then dip a teensy tiny bit of the tip back into the revealed brownie batter, and swirl it around to spread it out. (The messier, the better!)
  5. Bake at 300°F for 17-21 minutes (17 minutes yields the fudgiest brownies; 21 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan. Place a piece of plastic wrap on top, ensuring that the plastic wrap fully touches the entire top, and refrigerate for at least 6 hours before slicing and serving.
Notes: Neufchâtel (⅓-less fat) cream cheese may be substituted for the Greek yogurt cream cheese.

Stevia powder (1 ⅛ teaspoon) may be substituted for the vanilla crème stevia. Alternatively, 3 tablespoons of granulated sugar, brown sugar, or coconut sugar may be substituted. I do not recommend substituting another liquid sweetener (i.e. honey, maple syrup, etc.) because it will make the mixture too runny.

For the gluten-free flour, use as follows: ½ cup (60g) millet flour, 2 tablespoons (15g) brown rice flour, 2 tablespoons (15g) tapioca flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

Honey or agave may be substituted in place of the maple syrup. Alternatively, ½ cup of brown sugar plus ¼ cup of milk may be used instead.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/04/24/fudgy-dark-chocolate-cheesecake-swirled-brownies/