These are dangerously rich little desserts…you have been warned! Note: I re-worked this recipe from its original form quite a bit…I feel like I also must say that I found these to be very dense…still VERY good…but maybe the recipe could use further “tweaking”. Maybe my baking friends out there could give it a go…
What you will need:
-For the Brownie-
- 8×8 pan
- parchment paper
- 6 eggs
- 1.5 c of raw unsweetened cocoa powder
- 1.5 c of coconut sugar
- 9 tbsp of Coconut oil (melted)
- 6 tbsp Vanilla
- 2 pinches of salt
-For the Cheesecake-
- 8 oz Cream Cheese (room temp)
- 1/3 c Heavy Cream
- 1/3 c Greek yogurt
- 1/3 cup + 2 tbsp coconut sugar
- 2 eggs (room Temp)
How it’s Done:
- Preheat Oven 350
- BROWNIE: Add all dry ingredients, in a medium bowl whisk eggs together, add slowly into dry mix until well combined. Add coconut oil and vanilla…mix well. Pour into 8×8 inch pan lined with parchment paper. Bake 15-20 min. I checked mine with a toothpick at 20 min and it was perfect.
- Cheesecake: Beat all the ingredients together until smooth. It is very important that the cream cheese be at room temp as it WILL have little chunks. Pour over a slightly cooled brownie layer.
- Return to oven for 25-30 min…30 min worked for me (use toothpick again)
- Allow the bars to cool before serving. I ended up having mine in the refrigerator overnight before they were served
OPTIONAL: We topped ours with Dark Chocolate Sauce, and fresh Raspberries. I think Coconut Ice Cream would be divine!! (next time)
Recipe Inspiration from: http://thecoconutmama.com
