Blackberry Cheesecake Brownies

Yes, these are as decadent as they sound... but not as unhealthy!

Using coconut sugar and maple syrup both adds nutrition and removes the sugar high (and inevitable low that follows!) making these a great alternative.

Without further ado, here is the recipe for our Healthy Blackberry Cheesecake Brownies:

Ingredients:

Brownie base:

• 170g butter

• 300g coconut sugar

• 2 eggs

• 2 tsp vanilla extract

• 1/2 tsp pink salt

• 65g cocao powder

• 65g plain flour (gluten free works fine too!)

Cheesecake layer:

• 200g cream cheese

• 70g greek yoghurt

• 1 egg

• 50g maple syrup

• 1/2 tsp pink salt

Blackberry puree topping:

• 175g blackberries

• 80g maple syrup

• 60ml water

Directions:

1. Start by cooking the puree. Combine all of the ingredients in a pan over medium heat for about 10 minutes whilst you prepare the brownie base and cheesecake layer. Once cooked, push through a strainer with the back of a spoon and let cool a little.

2. Preheat the over to 160'C and line an 8"x8" baking dish with parchment paper.

3. Melt the butter and then stir in the coconut sugar, eggs, vanilla extract and salt. Once combined, stir in the flour and cocao powder. Pour into the baking dish and spread evenly.

4. Mix together all of the cheesecake ingredients with an electric mixer for around 3 minutes. Pour on top of the brownie base and spread evenly.

5. Carefully drizzle the blackberry puree over the cheesecake and swirl using a cocktail stick or similar. Be sure not to mix the brownie batter too!

6. Bake at 160'C for an hour or until the cheesecake turns golden.

7. This is best left for as long as possible! Minimum 2 hours but preferably overnight so the cheesecake really cools and sets. Store in the fridge for up to 5 days.

Enjoy!