Flourless Cheesecake Brownies

Ingredients

• Nonstick cooking spray
• 2 large eggs
• 3/4 cup finely ground almond meal or flour (such as Bob’s Red Mill)
• 1/3 cup unsweetened cocoa powder
• 1/8 tsp kosher salt
• 3/4 tsp baking soda
• 1/4 cup water
• 1/2 cup raw honey
• 2 tsp vanilla extract (divided)
• 1/2 cup semisweet chocolate chips
• 6 oz 1/3 less fat cream cheese (softened in the microwave)
• 2 tbsp sugar

Instructions

1. Preheat the oven to 325°F. Spray a nonstick 9 x 9-inch baking pan with cooking spray and line with two strips of parchment 8 inches wide and long enough to leave a 2-inch overhang on all sides.
2. In a medium bowl, whisk 1 large whole egg with 1 egg yolk (separate the whites and reserve, set aside).
3. Add 1⁄4 cup water, the honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
4. In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
5. Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
6. Pour the batter into the prepared baking pan.
7. Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white and remaining 1 teaspoon vanilla.
8. Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
9. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
10. Let cool for at least 30 minutes before cutting into 12 bars.