ARTFUL SWEETS WITH LOVELY DELITES
HANNAH KLING OF
LOVELY DELITES
Hannah Kling is the writer, creator and recipe developer of the blog Lovely Delites.
“Starting Lovely Delites was a way of reclaiming joy in the kitchen and transforming food into a source of nourishment and happiness.”
For More Visit - lovelydelites.com
CHEESECAKE BROWNIES
HIGH PROTEIN - GLUTEN FREE
These Pumpkin Cheesecake Brownies are high-protein and gluten-free! It all starts with a simple, GF brownie base that’s topped with pumpkin cottage cheese cheesecake filling and then baked to perfection.
INGREDIENTS:
BROWNIE BASE:
1/2 cup grass-fed unsalted butter
1/4 cup cacao powder
1/2 cup coconut sugar, can use cane sugar or brown sugar
2 tsp vanilla extract
2 eggs
1.5 cups almond flour
2/3 cup chocolate chips
CHEESECAKE FILLING:
2 cups cottage cheese, I like Good Culture
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup coconut sugar
1/4 cup greek yogurt
1 tsp vanilla extract
1/4 tsp salt
3 eggs
2 tbsp arrowroot powder, can use tapioca flour or corn-starch
Pumpkin Butter (for swirling)
DIRECTIONS:
Preheat oven to 350F and prepare an 8x8 baking dish by lining it with parchment paper.
In a bowl, combine melted butter, cacao powder, coconut sugar, vanilla, and eggs. Mix in almond flour and fold in chocolate chips last. Press into the prepared baking dish and set aside.
Add the cottage cheese, pumpkin purée, coconut sugar, Greek yogurt, vanilla, eggs, arrowroot powder, and spices to a food processor and pulse until smooth.
Pour the cheesecake layer over the brownie base, then swirl in a bit of pumpkin butter (if using).
Bake for 55-60 minutes, the edges should be fully set with only a slight jiggle in the middle.
Remove from oven and allow to cool on the counter for 1 hour. Then, place in the fridge to fully set for a minimum of 6 hours or best overnight.
Slice into and top with whipped cream!
