Peanut Butter Brownie “Cheese”cake
What’s better than peanut butter and chocolate? If you answered anything but “nothing”, you clearly haven’t tried the combination. After tasting a delicious peanut butter cheesecake one day from a local bakery, I decided to spice things up and create something of my own! Not only is this dessert gluten free, but its flavors will melt in your mouth! Using something other than cream cheese and butter, I utilized healthy fats from yogurt and peanut butter. The sweetness from the maple syrup even gives it that extra smooth taste. Even though you can’t top some types of cheesecake, this new invention is fresh and exciting. Why not try it? You might love it and eat the whole pan – I know I did!
Ingredients for Brownie Layer:
1 cup almond flour
1/3 cup cocoa powder
⅓ cup maple syrup
1 tsp vanilla
1/4 cup peanut butter
2 eggs
1 tsp baking powder
1/4 cup milk (may need more to mix)
Ingredients for “Cheese”Cake Layer:
1 cup plain greek yogurt
1/3 cup maple syrup
1/2 cup peanut butter
Preheat your oven to 350 degrees and line a loaf pan with parchment paper
Mix the dry ingredients for the brownie layer, then add in the wet. Pour into the loaf pan and smooth. The consistency should be like brownie batter.
Mix the ingredients for the next layer and spread evenly over the brownie layer.
Optional but highly recommended – add melted chocolate or tiny chocolate chips on top of both layers for more flavor!
Bake for 20 min. You may need 10 min longer. It is finished when you stick a toothpick into it and nothing sticks to it! It is always better to underbake and let it sit and cool.
Let cool completely & refrigerate for a few hours before cutting and serving.