Black & White Brownies (grain-free)
These brownies combine the flavors of chocolate and cheesecake into one delicious dessert! Plus, they're grain-free and refined sugar-free as well.
- 7 ounces bittersweet chocolate the best you can buy; Theo’s is one I love
- 7 oz grass fed butter softened-- 7 oz is 1 3/4 sticks.
- 1 cup raw honey divided; 1/2 cup reserved for cream cheese batter
- 5 large pastured eggs
- 1/4 cup almond flour
- 1/2 cup coconut flour
- Pinch sea salt
- 20 oz cream cheese 2 1/2 8-oz boxes
- 1 teaspoon vanilla extract
Melt chocolate in double boiler (or heat-proof bowl set over saucepan of simmering water) on low until melted. Set aside to cool to room temp.
Combine butter and 1/2 cup of the honey. Cream on medium speed until light and fluffy. Continuing to mix, add 3 of the eggs, one at a time. Mix each in before adding the next. Stir in melted chocolate and mix until just blended.
Stir in flours and salt.
Prepare a 9 x 13 inch pan with parchment or with softened butter. Spread the chocolate mixture in the pan, reserving one cup of batter.
Combine cream cheese with the remaining 1/4 cup of honey. Beat cheese first and add honey; blend until smooth. Add remaining 2 eggs and vanilla; mix well.
Spread cream cheese mixture over chocolate batter. Drop spoonfuls of the reserved chocolate batter over the cream cheese batter and with a knife, swirl the batters creating a marble effect.
Bake brownies at 325 degrees for 50-55 minutes until skewer inserted comes out with a moist crumb.
Cool to room temp and refrigerate for even cutting.
Calories: 392kcal | Carbohydrates: 28g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 118mg | Sodium: 232mg | Potassium: 152mg | Fiber: 3g | Sugar: 24g | Vitamin A: 866IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg