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Cream Cheese Brownies

Topping:

  • 8 ounces cream cheese  
  • 1/4 cup Splenda  
  • 1 egg  
  • 1 tsp vanilla extract  

In a small bowl, beat cream cheese until extremely smooth & add Splenda, add the egg & vanilla extract.  Mix well. Set aside.
 
Brownies:

  • 1 cup butter  
  • 3 tbsp oil (coconut)
  • 1 1/4 cups Splenda  
  • 2 tbsp vanilla
  • 9 tbsp cocoa powder  
  • 4 large eggs
  • 1 cup ground blanched Almond Meal Flour
  • 1/2 teaspoon baking powder
  • dash salt

Heat Oven to 350 F

Butter a 9×13 pan, set aside.

In a large saucepan, melt the butter, oil & chocolate over very low heat, stirring constantly. Remove from heat, cool slightly.

Stir in the Splenda & vanilla.

Add the eggs, one at a time, beating well after each addition.

Stir in almond flour, baking powder & salt; mix well.

Spread into the prepared pan.

Carefully spoon the cream cheese filling over the brownie base; lightly swirl filling to create a pattern.

Bake approximately 25 minutes or until set. Test with a toothpick for doneness.

Cool completely then cut into squares.

Makes 18 square at 2.6 carbs per square

2 Comments (+add yours?)

  1. Adam P
    Mar 07, 2016 @ 11:50:53

    I thought these were gross! But I did like the idea of some of the individual elements in order to make desserts, like the cream cheese topping (maybe without the raw egg!). Also the cocoa, butter and coconut oil combined with a little splenda would be a good chocolate sauce substitute

    Reply

    • TNT Man
      Mar 07, 2016 @ 12:00:18

      Adam:

      These are a larger version of the Chocolate Cake in a Mug – which my wife and I whip up for a treat every now and then. Try that one – takes very little time and effort – and tastes pretty good.

      The cream cheese topping was to be cooked on top of the brownies – so no raw egg.

      TNT Man

      Reply

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