Cheesecake Brownies

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  • 1 cup dark chocolate chips

  • ½ cup maple sugar

  • 1 teaspoon vanilla extract

  • 2 eggs, at room temperature

  • ¼ cup tapioca flour

  • 1 ½ teaspoon baking powder

  • pinch of salt

  • ½ cup chocolate chunks

  • 1 (8-ounce) container almond milk cream cheese, softened to room temperature

  • ½ cup maple sugar

  • 1 egg, at room temperature

  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F. Line an 8×8 baking dish with aluminum foil then spray with coconut oil spray.
  2. Melt chocolate chips in microwave for 2 minutes, stirring every 30 seconds until melted. Use a hand mixer, beat together melted chocolate, sugar and vanilla extract. Once combine, add one egg and beat for 30 seconds then add the other egg and beat for another minute until smooth. Add in tapioca flour, baking powder and salt and beat once more, scraping down the sides as needed. Mix in chocolate chunks then pour mixture into baking dish and smooth throughout.
  3. In another bowl, beat together cream cheese, maple sugar, egg and vanilla extract for 1-2 minutes until combine. Add spoonfuls of cream cheese mixture on top of brownie mixture then run a knife back and fourth through the mixture to combine the two.
  4. Place in oven to bake for 50 minutes. Let cool completely then place in fridge to cool overnight before slicing into 16 bars. Store in fridge in closed container.