Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) coconut sugar or cane sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2/3 cup (60g) unsweetened Dutch-process cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/2 teaspoon sea salt
  • 8 oz (225g) low-fat cream cheese, softened
  • 1/4 cup (60g) plain Greek yogurt (2% or 5%)
  • 3 tablespoons maple syrup or honey
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C) and line an 8 inch square pan with parchment paper. Note: Leave an overhang to lift the bars out easily.
  2. Whisk the melted butter and coconut sugar in a large bowl.
  3. Add the two large eggs and vanilla, whisking until the mixture is glossy and smooth.
  4. Sift in the cocoa powder, flour, and sea salt.
  5. Fold the dry ingredients in gently using a spatula until no streaks of flour remain.
  6. In a separate bowl, beat the softened cream cheese and Greek yogurt together.
  7. Stir in the maple syrup, egg yolk, and vanilla until the mixture is velvety.
  8. Pour the brownie batter into the pan, reserving about 1/4 cup.
  9. Dollop the cheesecake mixture over the brownie base and drop the reserved brownie batter on top.
  10. Use a knife to swirl the layers together. Bake for 40-45 minutes until the edges are set and the center slightly jiggles.