Protein Cheesecake Swirl Brownies

Protein Cheesecake Swirl Brownies

Adapted from Ready for Dessert: My Best Recipes

Ingredients

Chocolate batter

6 tablespoons / 3 oz / 85 gr coconut oil (or butter)

4 oz / 115 gr +70% dark chocolate, chopped

½ cup / 3.5 oz / 100 gr firmly packed brown sugar

4 egg whites (or 2 large eggs) at room temperature

1 scoop protein powder (chocolate, vanilla, or unflavored)

⅓ cup / 1.5 oz / 42 gr whole wheat flour

1 tablespoon unsweetened cocoa powder (if you’re using chocolate protein powder skip this)

⅛ teaspoon salt

1 teaspoon vanilla extract

½ cup / 2.8 oz / 80 gr dark chocolate chips

Cream cheese batter

8 oz / 200 gr light cream cheese, at room temperature

1 large egg yolk

1 scoop protein powder (either vanilla or unflavored)

2 tbsp / 1 oz / 30 gr sugar

⅛ teaspoon vanilla extract

Directions

Line a 9-inch (23 cm) or 8-inch (20 cm) square pan with foil. Make sure it goes up on all four sides of the pan. Lightly grease it.

Preheat oven to 350°F (180°C).

In a medium saucepan, melt the chocolate with the coconut oil (or butter) over low heat, stirring until smooth. Remove from the heat and beat in the sugar, then the egg whites (or whole eggs).

Mix in the flour, protein powder, cocoa powder (if using), and salt. Then add the vanilla, the chocolate chips and mix until well combined.

Spread evenly in the prepared pan.

In a separate bowl, beat together the cream cheese, the yolk, the sugar, the protein powder, and the vanilla until smooth.

Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Be braver than me and do proper swirls (I’m always concerned of mixing the batters too much and never do the swirl properly).

Bake in the oven for 35 to 40 minutes, or until the batter in the center of the pan is set. Let cool completely before lifting out of the foil. Cut the brownies into squares and have a dig at them!