Updated: Jun 13
Tip- the key to the true "cookies n cream" flavor is using the black cocoa that's called for.
You can also keep this recipe dairy free by using a DF cream cheese substitute such as KiteHill brand.
1-1/4 cups almond flour 1/4 cup coconut flour 1/4 cup granulated sugar substitute (I used Pyure) 1/4 cup lakanto golden sweetener 1/2 tablespoon baking powder 1/4 cup black cocoa powder 1 cup sugar free ChocZero dark chocolate chips (link & discount code below) 1 teaspoon vanilla extract 1/2 cup melted coconut oil 2 ounces melted unsweetened chocolate 4 eggs, whisked
8 oz softened cream cheese
4 tablespoons granulated sugar substitute (Pyure)
1 tablespoon vanilla extract Directions: Preheat oven to 350 degrees Fahrenheit Line a 8×8 baking dish with parchment paper Combine all dry ingredients for the brownie mixture except the chocolate chips and set aside. In a separate bowl, combine all of the wet ingredients and whisk together evenly. Pour into the the dry and mix very well. Fold in the chocolate chips at this point and set aside.
In a separate bowl, mix the softened cream cheese with the sugar sub and vanilla extract.
Pour in half of the brownie batter into your parchment lined baking dish. Spoon in 3/4 of the "cream" filling and swirl with a toothpick or wooden cake dowel. Top with the remaining brownie batter. Swirl in the remaining cream mixture on top. Tap the baking dish to even out the batter and release any air bubbles. Bake for 30-35 minutes, allow to cool then remove from pan and cut into squares. Best if kept refrigerated.
To order ChocZero, click HERE
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