Protein Cheesecake Swirl Brownies

Do you have a favorite mug? I do. It’s the one from Law School. I have 20 mugs or so in my cupboard, but I always use the same one. Green tea just tastes better in that one.
It’s not that I have an emotional attachment to it. My years at Columbia Law were ok, for the most part, even if they involved countless hours in class, studying in the library, drafting outlines, and way too many dreadful finals (bleah!).
Law School or not, green tea just tastes better if served in my CLS mug. My attachment to it got to the point where no one, and I mean no one, can use it besides me. My roomies know this, and respect it (although few “altercations” were necessary to get that message properly across).
I wonder what a shrink would say about this. Probably it’s wise not to ask, and just enjoy the green tea. Better if paired with a good treat, such as these protein cheesecake swirl brownies.



Two batters: only good can come out of it.



I’m such a wuss when it comes to swirling. I know for a fact that you guys are much braver than me. Your swirls will be awesome, not just a failed attempt like mines.



Remember, tea (preferably in your fave mug) tastes better with these brownies!



Protein Cheesecake Swirl Brownies Print this Recipe!
Adapted from Ready for Dessert: My Best Recipes

Ingredients

Chocolate batter

6 tablespoons / 3 oz / 85 gr coconut oil (or butter)
4 oz / 115 gr +70% dark chocolate, chopped
½ cup / 3.5 oz / 100 gr firmly packed brown sugar
4 egg whites (or 2 large eggs) at room temperature
1 scoop protein powder (chocolate, vanilla, or unflavored)
⅓ cup / 1.5 oz / 42 gr whole wheat flour
1 tablespoon unsweetened cocoa powder (if you’re using chocolate protein powder skip this)
⅛ teaspoon salt
1 teaspoon vanilla extract
½ cup /  2.8 oz / 80 gr dark chocolate chips

Cream cheese batter

8 oz / 200 gr light cream cheese, at room temperature
1 large egg yolk
1 scoop protein powder (either vanilla or unflavored)
2 tbsp / 1 oz / 30 gr sugar
⅛ teaspoon vanilla extract

Directions

Line a 9-inch (23 cm) or 8-inch (20 cm) square pan with foil. Make sure it goes up on all four sides of the pan. Lightly grease it.
Preheat oven to 350°F (180°C).
In a medium saucepan, melt the chocolate with the coconut oil (or butter) over low heat, stirring until smooth. Remove from the heat and beat in the sugar, then the egg whites (or whole eggs).
Mix in the flour, protein powder, cocoa powder (if using), and salt. Then add the vanilla, the chocolate chips and mix until well combined.
Spread evenly in the prepared pan.
In a separate bowl, beat together the cream cheese, the yolk, the sugar, the protein powder, and the vanilla until smooth.
Distribute the cream cheese mixture in eight dollops across the top of the brownie mixture, then take a dull knife or spatula and swirl the cream cheese mixture with the chocolate batter. Be braver than me and do proper swirls (I’m always concerned of mixing the batters too much and never do the swirl properly).
Bake in the oven for 35 to 40 minutes, or until the batter in the center of the pan is set. Let cool completely before lifting out of the foil. Cut the brownies into squares and have a dig at them!

Nutrition facts

I cut 18 generous brownies from the pan; each brownie scoring the following nutrition facts: 124 calories, 13 grams of carbs, 6 grams of fat, and 7.5 grams of protein.
With such awesome nutritional profile you can have a dig at them and don’t worry about it!

The Iron You