Contents
Super juicy gluten-free recipe
158 calories
9 g
8 g
8 g
Why you can trust us
preparation
-
Ingredients:
1 Dose Kidneybohnen
Drain the kidney beans in a colander and rinse well with water.
-
Put together with all brownie ingredients in a food processor or mixer and process into a dough. In between, scrape down the edges with a spatula. Continue mixing until the mixture is smooth.
-
Preheat the oven to 180 degrees (top / bottom heat).
-
Line a small baking dish (20×20 cm) with baking paper or grease it. Add ¾ of the dough and smooth it out.
-
Ingredients:
150 g Cream cheese, 1 No, 30 g Stevia
For the cheesecake layer, stir all ingredients in a bowl until smooth.
-
Spread the cheesecake mixture over the batter. Spoon the remaining 1/3 brownie batter onto the cheesecake layer. Lightly marble the two layers with a wooden skewer.
-
Ingredients:
70 g Sour cherries, 20 g Chocolate Chips
Then press the sour cherries and chocolate chips into the batter as desired.
-
Bake the cheesecake brownies for 35 minutes. If they still feel a little soft, don’t panic. They harden after cooling.
-
Make sure to let the cheesecake brownies cool down. Cut into 9 pieces. Put in the refrigerator for storage. They taste even better the next day.
- Good Appetite!
Our tip
Instead of kidney beans, you can also use canned chickpeas for this cheesecake brownies recipe. Or boiled sweet potatoes. We have already tested both variants and found them just as delicious!
Do you want to improve your diet? Our body check will help you!
- Personal BMI calculation
- Helpful nutrition tips
- Products tailored to your goal
Start now
