Indulge in the lovey-dovey vibes with these Raspberry Cheesecake Brownies! Because, let’s be real, nothing shouts “Happy Valentine’s Day” quite like a batch of brownies, and it’s a fact—everything gets an upgrade when cheesecake is in the mix. 🍫💗
Raspberry Cheesecake Brownies
Ingredients
- BROWNIES:
- 2.5 cups (250g) coconut yogurt
- 3.5 tbsp (50g) maple syrup
- 1/3 cup (75g) coconut sugar
- 1/2 cup (100g) Biscoff spread
- 1/2 cup (50g) Macro Mike Deluxe Chocolate Protein Powder (use code 'amb-mon' for 10% off)
- 1/3 cup (40g) cacao powder
- 1/2 cup (60g) GF plain flour
- 1/2 tsp bicarbonate soda
- 1/3 cup (60g) chocolate chunks
- 'CHEESECAKE':
- 3/4 cup (175g) coconut yogurt
- 3 tbsp (50ml) lemon juice
- 2 tbsp (30g) maple syrup
- Macro Mike Salted Caramel Protein Powder
- RASPBERRY SWIRL:
- 1/2 cup (60g) frozen raspberries
- 1.5 tbsp (20g) maple syrup
Instructions
- Preheat the oven to 170°C and grease or line a square cake tin with baking paper.
- In a medium bowl, whisk together yogurt, maple syrup, sugar, and Biscoff spread until smooth.
- Add protein, cacao powder, flour, bicarbonate soda, and chocolate, mixing until a thick batter forms.
- Pour the batter into the prepared tin, spreading it out evenly.
- Bake for 20 minutes, then set aside to cool.
- For the cheesecake, whisk together yogurt, lemon juice, and syrup until combined. Add protein powder and mix until smooth.
- Spread the cheesecake filling evenly over the brownie layer.
- In a small microwave-safe bowl, heat raspberries and syrup for 30 seconds (or until raspberries thaw), then mash into a pulp with a fork.
- Add spoonfuls of the raspberry mixture on top of the cheesecake filling, then use a skewer to create swirls.
- Place in the fridge to firm up slightly for 30 minutes.
- Cut into your desired size squares and enjoy the sweet celebration! 🎉💕
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