These chocolate brownies have a vanilla cream-cheese swirl and bake in a 20×20-centimeter pan. Chill them for several hours after cooling so they can set before cutting.
Ingredients
- ½ teaspoon chia seeds
- 60 milliliters water
- 3 medium eggs
- 70 milliliters coconut oil, melted
- 1 teaspoon vanilla paste or vanilla extract
- 15 grams coconut flour
- 15 grams ground flaxseed
- 100 grams erythritol
- 1 teaspoon pure stevia powder
- 40 grams unsweetened cocoa powder
- ¼ teaspoon fine Himalayan pink salt
- ¼ teaspoon bicarbonate of soda
- 60 grams full-fat cream cheese
- Butter, for the pan
Instructions
- Whisk the eggs with the chia seeds and water. Set aside for 15 minutes.
- Stir in the vanilla and melted coconut oil.
- Add the coconut flour, flaxseed, erythritol, stevia, cocoa powder, salt, and bicarbonate of soda. Mix until combined.
- Preheat the oven to 160°C using the static setting.
- Butter a 20×20-centimeter baking pan. Pour in the brownie mixture and spread it evenly with a spatula.
- Melt the cream cheese in the microwave, then spoon it randomly over the batter.
- Use a skewer to swirl the cream cheese over the brownie surface.
- Bake for 40–45 minutes, until an inserted knife or skewer comes out dry and the center reaches 160°F (71°C).
- Cool, then refrigerate for a few hours until well set.
- Cut into 12 rectangles.
Yield
Makes 12 brownies.
