It’s an exciting day today – my first post on The Natural Blonde! The air around me feels electric; my heart is thumping; and in my head streamers and balloons are exploding into the sky. Now I know how they felt the day they launched the Titanic! Although let’s hope my blog meets a better fate…
I wanted to kick it all off with my favourite recipe to date. After all, I want you lovely people to come back, and these Chocolate Cheesecake Brownies have already received lots of positive feedback – even some from people who aren’t obligated to lie to me under the code of family or friendship.
I created these kind of by accident when I was attempting to make brownies that weren’t loaded with fat or sugar – even natural kinds like those found in almond butter or honey. Translation: I wanted to be able to stuff my face and not feel ANY guilt whatsoever. So I set out to try and make a moist brownie using one of my favourite foods: Greek yogurt. Loaded with protein and gut healthy probiotics, Greek yogurt is pretty much the only dairy in my diet. And if you’re going to have any dairy product, it’s the one to have.
As soon as I licked the batter off the electric beaters (yes- it’s still the best part of baking even at 31) I knew I was on the right track. But it wasn’t until my new creation emerged from the oven and I had my first bite that I raised a triumphant smile (and a shameful fist pump) and proclaimed to Trevor (the husband): “OMG – they taste like cheesecake!” (I might have removed an explicit word or two here for the sake of my more modest readers).
So without further ado, I give you the best damn sugar-free, gluten-free, low-fat, protein packed brownies you’ve ever had (the kind of bold statement I can make only because you’ve probably never had a brownie that’s all of those things before!).
The Natural Blonde
p.s. don’t forget to lick the beaters….
Chocolate Cheesecake Brownies
- 1 cup chickpea flour (you can substitute in another gluten-free flour but I haven’t tried that yet)
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp cinnamon
- ½ cup unsweetened cocoa powder
- ⅓ cup stevia*
- 1 ¼ cups non-fat plain Greek yogurt
- 1 tsp vanilla or chocolate extract
- 1 mashed banana (I actually like to use a thawed frozen banana – it’s sweeter!)
- 2 eggs
- ½ cup Krisda stevia chocolate chips (you can also use 70% cocoa if you want but the recipe won’t be sugar-free anymore)
Preheat oven to 350 degrees.
Start by mixing all dry ingredients in a large bowl. In another bowl, mash your banana with a fork, then add the rest of your wet ingredients and mix them together.
Add your wet ingredients to the dry ingredients and combine (I use an electric hand mixer to do this). Once combined, fold in your chocolate chips.
Pour the batter into an 8×8 baking dish lined with parchment paper (this makes lifting the brownies out super easy. I do this with pretty much all my squares. Just make sure the paper is nice and tight to the corners or you’ll get some wonky looking brownies – although they’ll still taste good).
Bake for 20-25 mins. (I find 22 mins. is the magic time for my oven) and let cool before cutting. I like to put mine in the fridge to really get that cold, cheesecake texture.
These are good stored in the fridge for a week or so (if they last that long!).
*Stevia is a sweetener and sugar substitute made from the leaves of the plant species Stevia rebaudiana. It’s much sweeter than sugar without sugar’s negative effects on the body, and can be used as a sugar substitute in any recipe with no calories, no carbohydrates, and is diabetic safe. But because it’s much sweeter than sugar I find I only need half as much when substituting in a recipe. Just make sure you choose a non-GMO, minimally processed brand (no Truvia – it’s super processed!).