Irish Cream Cheesecake Brownies



Cooking spray

1/4 cup unsalted butter

2 cups semi-sweet chocolate chips (reserve 1 cup to mix in at the end)

3/4 cup Truvia  (or 1 1/2 cups regular sugar)

1/3 cup plain Greek Yogurt

1/2 teaspoon Baking Powder

1/2 teaspoon salt

3 eggs

1 1/4 cup Gluten Free multipurpose flour


Cheesecake topping:

8 ounces fat free cream cheese

2 tablespoons + 1 teaspoon Truvia (or 1/3 cup sugar)

1 large egg

1/4 cup Irish Creme liquor

Preheat the oven to 350 degrees F.  Spray a 9 x 13 baking dish with cooking spray.

Make the brownies:

In a large pot over medium heat, melt the butter and 1 cup of the chocolate chips, stirring occasionally.  Remove from the heat, and add the Truvia, yogurt, baking powder, salt, eggs, and multipurpose flour.  Stir until just combined.  Stir in the remaining cup of chocolate chips and set aside.


Make the cheesecake:

In a large bowl, add the cream cheese.  Beat with an electric mixer until smooth.  Add the egg, Truvia, and Irish Creme and beat on low-speed until combined.

Pour the brownie batter into the baking dish, then pour the cheesecake batter evenly on top.  I swirled the two layers together with a chop stick (but you could use a knife too!).

Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.