Flourless Raspberry Cheesecake Brownies
These flourless raspberry cheesecake brownies are rich, chocolatey, and bursting with tangy raspberries—all while being gluten-free.
Servings: 8 slices
Ingredients
Brownie Layer
- 3 medium ripe bananas mashed
- 1/2 cup creamy peanut butter
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
Cheesecake Layer
- 1 cup cottage cheese low fat, smooth
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 egg
- ½ cup cornstarch
- 1/2 tsp baking powder
Raspberry Layer
- 1/4 cup raspberries
Instructions
- Preheat the oven to 350F and spray a loaf pan with oil.
- In a medium-sized bowl, mix together mashed bananas, creamy peanut butter, cocoa powder, and baking powder.
- Add to the loaf pan and level out the brownie mixture.
- In another medium-sized bowl, combine cottage cheese with maple syrup, vanilla extract, and egg. Mix them well.
- Add in cornstarch and baking powder and combine until the batter is thick and smooth.
- Add the cheesecake layer on top of the brownie layer. Level it out.
- Finally, crush raspberries with a fork, put them on top of the cheesecake layer, and spread them around to cover the brownie completely.
- Bake in the oven for 45 minutes until the brownie is done. Let it cool down before slicing.
Nutrition
Serving: 1 slice (4 oz) | Calories: 231kcal | Carbohydrates: 29g | Protein: 9.4g | Fat: 9.5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3.7g | Cholesterol: 24mg | Sodium: 263mg | Potassium: 304.3mg | Fiber: 3.4g | Sugar: 11g | Calcium: 72mg | Iron: 2.5mg