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100% Whole Grain Strawberry Cheesecake Brownies



Ingredients

    Strawberry Cheesecake Topping:

  • 8 ounces (225 grams) cream cheese, room temperature
  • 2 eggs
  • ½ cup sugar
  • 1½ teaspoons vanilla extract
  • 1 cup plain Greek yogurt

    • Brownies:

  • ½ cup (60 grams) whole wheat flour
  • ½ cup + 2 tablespoons unrefined or coconut sugar
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup unsweetened Dutch-process cocoa powder
  • ½ cup plain Greek yogurt
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • ¼ cup chocolate chips, optional

    • Berry Topping:

  • ¼ - ½ cup berry jam or sauce

Directions

  1. Preheat your oven to 350°F / 175°C. Line an 8x8in pan with parchment paper or spray lightly with cooking spray.
  2. To make the cheesecake topping, beat together the cream cheese, eggs, and sugar until creamy. Beat in the the vanilla and then slowly add in the Greek yogurt. Set this aside.
  3. In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix!
  4. Spread the batter evenly into the pan and then pour on the cheesecake batter. Try to distribute it evenly.
  5. You can either completely cover the cheesecake filling with strawberry sauce or jam, or you can cover the cheesecake with teaspoons of jam, leaving about a centimeter between each jam-blob, and then use a knife to create swirls.
  6. Bake for 20 minutes. Lower the heat to 325°F / 162°C and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days.

Notes

  • If you live in Europe, you probably don't have bricks of cream cheese like in the US. If you only have the spreadable type meant for toast, drain the content of a 300 gram container with a cheesecloth or a kitchen towel until it's thicker, like the consistency of the American stuff. Just wring it out. It should be 225 grams when you're done.