INGREDIENTS
Brownies:
- 1 can Organic Black Beans , No Salt Added (about 1 cup) rinsed and drained really well
- ¾ cup quick oats
- ½ cup unsweetened cocoa powder
- ½ cup natural sweetener/sugar of choice
- ¼ cup Powdered Peanut Butter or natural peanut butter
- 2 tablespoons honey
- 2 tablespoons light butter , melted (can sub with coconut oil)
- 1 teaspoon vanilla extract
- 5 tablespoons unsweetened apple sauce
- 1 teaspoon instant coffee powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch sea salt
- ¼ cup unsweetened almond milk
Cheesecake:
- 1 x 250g | 8oz container low fat cream cheese
- 4 tablespoons (80g) light ricotta cheese
- 4 heaping tablespoons powdered Peanut Butter (I love Betty Lou’s Great Stuff but you can use something like Pb2)
- ⅓ cup Natural Sweetener or any granulated sweetener/sugar
- 1 teaspoon vanilla extract
- Topping:
- 2 tablespoons Reese’s Peanut Butter Baking Chips
- 2 tablespoons dark/semi sweet chocolate chips
INSTRUCTIONS
- Preheat oven 180c | 360f.
- Spray a 8×8 inch baking pan with cooking spray and set aside.
- Throw ALL brownie ingredients into a food processor and blend until smooth (about 2 minutes). Wipe down the sides with a spatula and blend for a further minute. The mixture will be slightly THICK! Do not add extra liquids. Set aside to make cheesecake.
- Whisk cheesecake ingredients in a separate bowl until lump free.
- Pour brownie batter into prepared pan and even out with a spatula. Spoon cheesecake batter over top, and gently spread until even over the brownie batter.
- Optional: Top with chocolate chips and Reese’s chips.
- Bake for approx 40 – 50 minutes (depending on your oven) until the centre of the cheesecake layer is set
