Thursday, November 21, 2013

Red Wine Cheesecake Brownies

Red Wine Cheesecake Brownies | Windy Poplars

Have I got a delicious recipe for you today! My husband and I fell hard and fast for these decadent treats, and together experimented with healthier substitutions to make it better fit into our whole food lifestyle. Don't get me's still a splurge. But in our opinion - completely worth it! Original recipe can be found HERE on Eclectic Recipes.

Red Wine Cheesecake Brownies

For the cheesecake layer:
8 package of neufchatel cream cheese, at room temperature
1 egg white
1/4 cup  sugar
1/4 cup sucanot

For the brownie layer:
3 egg whites
1/2 cup pure maple syrup
3/4 t liquid stevia
1 teaspoon salt
1/8 melted butter
1/3 cup red wine
1/2 cup cocoa powder
1/2 cup whole wheat flour
1/2 cup mini dark chocolate chips



Heat oven to 325°. Combine ingredients for the cream cheese layer in a large bowl and whisk well until completely incorporated and smooth.

In a separate bowl, combine egg whites, syrup, stevia, salt, butter and red wine. Whisk well to combine.

Add cocoa powder and flour and mix until just combined. Pour in chocolate chips and fold in.

Line a 9 x 9 pan with parchment paper. Pour 3/4 of the brownie batter into the pan. Pour over the cheesecake mixture. Dollop the rest of the brownie batter by the heaping tablespoon on top of the cheesecake layer. Use a spoon handle or butter knife to swirl the brownie batter into the cheesecake batter.

Bake brownies for 50 - 60 minutes, or until a toothpick is clean when inserted into the middle of the brownies.

For a printable version of this recipe, CLICK HERE


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