Yield
Serves 16
Prep Time
15mins
Cook Time
40mins
Difficulty Level
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Feeling peckish for some pastries but you’re on a diet? Try a guilt-free cheesecake brownie that’ll be an easy and decadent solution to your cravings. This spin-off from your regular brownie mix may even have you addicted to the recipe!

Ingredients

YOU WILL NEED

  • 1 packet 99 per cent Sugar Free Fudgy Brownie Mix
  • Granulated natural sweetener of choice
  • 1 20 x 20 cm square brownie pan

BROWNIES

  • 1 99 per cent Sugar Free Fudgy Brownie Mix
  • 1 extra large egg
  • ¼ cup water
  • 100 ml oil of choice (sunflower or coconut oil) or 110 g unsalted butter, melted.

CHEESECAKE SWIRL

  • 250 g cream cheese
  • 1 tbsp granulated natural sweetener
  • 1 extra large egg
01.

Combine egg, water and oil or butter in a large mixing bowl. Add contents of brownie mix sachet to the bowl and mix with hand whisk or spatula until the brownie batter is smooth and glossy. Set batter aside.

02.

In a separate bowl, beat cream cheese, frosting mix and remaining egg until smooth.

03.

Pour brownie batter into prepared tin before dolloping cheesecake mixture over the top. Take a skewer or butter knife, and run it through the cheesecake mixture, using a swirling motion to create a marble effect. You can use as much or as little cream cheese as desired.

04.

Preheat oven to 170 C. Grease brownie pan with oil, and line the base with baking paper. Bake for approximately 40 mins or until the cheesecake layer feels set to touch (Note: cover with foil if cheesecake layer is becoming too brown under heat).

05.

Allow brownies to cool in the pan before slicing into 3 cm × 3 cm portions.

06.

Serve at room temperature or chilled. Store refrigerated in an airtight container for up to 7 days.

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