Ingredients
Brownies
• ¾ cups butter (room temp)
• ½ cup semisweet chocolate chips
• ¼ cup cocoa powder
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp salt
• 3/4 cup KEEN Coconut Cocoa Mix
• ½ cup of flour
Cheesecake swirl
• 8 oz cream cheese softened to room temperature
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract
Directions
1. Preheat oven to 350°F and line 7x11” pan with parchment paper
2. Combine butter and chocolate chips in a large microwave-safe bowl
3. Microwave for 30 seconds. Stir well and microwave again in 15 second increments until chocolate and butter are completely melted and well combined
4. Add cocoa powder and sugars and stir well until completely combined
5. Add eggs one at a time stirring well after each addition
6. Add vanilla extract and salt and stir to combine
7. Add KEEN Coconut Cocoa Mix and flour and stir until completely combined
8. Reserve 3/4 cup of the batter and spread the rest evenly into prepared pan. Prepare your cheesecake topping
CHEESECAKE TOPPING
1. Combine cream cheese and sugar in a medium bowl. Use an electric mixer to beat until creamy
2. Add egg and vanilla extract and blend until well combined
3. Pour cheesecake mixture over prepared brownie batter. Take your reserved 3/4 cup brownie batter and drop/drizzle over cheesecake layer
4. Use knife to swirl brownie batter and cheesecake together
5. Bake at 350°F for 30-35 minutes or until center is set and a toothpick comes out clean with a few fudgy crumbs
6. Allow to cool COMPLETELY before cutting and serving
