Let me start by saying these were thought up on a whim, literally as I was working on what was to be my next post. I have postponed that post for these little delectable bites. It all started with two overripe bananas. I knew I had to use them or freeze them, I also knew I wanted to make brownies, but not your average everyday brownies. These were a definite win, they’re gluten-free and use Swerve, my new favourite product, a sugar replacement that measures and tastes like sugar, but won’t raise your blood sugar or your sweet tooth guilt.

Recipe:

Dry Ingredients

• 1 cup almond flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• *1/2 cup walnuts chopped – optional
• *1/2 cup semi-sweet chocolate chips – optional

Wet Ingredients

• 2 overripe bananas
• 1/3 cup packed brown sugar *I used Swerve (erythritol)
• 1/3 cup melted butter, salted
• 1 large egg
• 1/2 teaspoon vanilla

Cheesecake Ingredients

• 1 package cream cheese
• 1/3 cup packed brown sugar *I used Swerve (erythritol)
• 1/8 teaspoon salt
• 1 large egg

Directions:

Preheat oven to 350F. You will need three mixing bowls. Starting with the cheesecake, cream cheese and sugar together either by hand or in a stand mixer. You can also use a handheld mixer when combined add egg, salt, and vanilla and stir until combined.
Mash the bananas with a fork, add sugar, vanilla, butter and egg, whisking to incorporate all ingredients.
Mix almond flour, cocoa powder and baking powder making sure to combine all ingredients thoroughly.
Add the flour to the banana mixture and incorporate. In an 8-inch baking pan lined with parchment paper add half the brownie batter, add the cheesecake then add the remaining brownie batter. Swirl the cheesecake batter with the top layer brownie batter. Bake for 35 minutes. When a toothpick inserted is crumbly rather than wet, remove from oven and let cool completely. Enjoy.

Chrissie xo