Category:
Dessert

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Notes:
Neil Swapp

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Ingredients:
Brownie:
2 tablespoons unsalted butter
3.5 ounces dark chocolate
3 tablespoons low carb sweetener
3 large eggs
1/4 cup cocoa powder

Cheesecake Topping:
16 ounces cream cheese softened
1 cup heavy cream
1/2 cup low carb sweetener or less to taste
3 teaspoons vanilla extract
1/2 teaspoon ground cinnamon

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Directions:
Preheating your oven to 350 degrees, spray an 8×8-inch baking dish with no-stick cooking spray.

While the oven is preheating, take a medium saucepan and over low-medium heat, melt 2 tablespoons of butter and 3.5 ounces of dark chocolate.

Pour the mixture into a mixing bowl. Add 3 tablespoons of stevia (or other safe and natural sweetener; you may have to adjust the amount) and the cocoa powder.

You’ll need 3 large eggs to produce the 16 square yield. But you’re not cooking the eggs, you’re simply whisking them in one at a time to the mixture.

Once the oven is done pre-heating, transfer this mixture to the baking pan that you sprayed with non-stick spray. Allow to bake for 15-20 minutes.

Set the cooked brownies aside to cool before adding the topping for the chocolate brownie cheesecake squares.

To make the cheesecake topping, combine 16 oz of soft cream cheese, about 1/2 cup sweetener, three teaspoons vanilla extract (get the kind from Madagascar, it’s the best), and 1/2 teaspoon of ground cinnamon.

Place these ingredients in a large mixing bowl. It should be smooth and creamy when done.

Next, take one cup heavy whipping cream. And in another mixing bowl add it and whisk it with a hand mixer. Mix until stiff peaks form in the heavy cream.

When that’s done, slowly fold together the cream cheese and whipped cream until all ingredients are well-blended.

Finally, pour the cheesecake topping over the cooled brownies. Now all you have to do is wait patiently for four hours while the squares are in the fridge!

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