Raspberry Cheesecake Brownie Bites - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Preheat your oven for the ultimate two-in-one dessert with a quick and easy recipe for raspberry cheesecake brownie bites.
Ingredients
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 2 1/4 cups sugar
- 1 cup unsalted butter, melted
- 1 1/2 cups all-purpose flour
Instructions
- Preheat the oven to 350 ºF.
- In a large bowl, whisk together the eggs, cocoa powder, salt, baking powder and vanilla until well combined. (Mixture will be very dry.)
- Stir in the sugar and melted butter until well combined, then stir in the flour. (A firm rubber spatula works best.) Set brownie batter aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, raspberry jam and egg yolk until well blended. Transfer the mixture to a pastry bag or plastic bag.
- Grease a non-stick mini-muffin pan with cooking spray or butter and then spoon a tablespoon of brownie batter into the greased cups. Pipe about a teaspoon of cheesecake filling atop the brownie batter, and then top off each cup with an additional teaspoon of brownie batter.
- Bake for about 12 minutes, or until a toothpick inserted comes out clean.
- Let the brownie bites cool for 10 minutes in the pan and then transfer them to a cooling rack to cool completely.
- Kelly's Notes: If the cream cheese isn't at room temperature when you blend it, you will end up with lumps in the cheesecake mixture.
- The color of your cheesecake mixture will depend on the color of the jam you use. I add a few drops of red food coloring to the mixture to brighten it, but this is optional.
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