peanut butter cheesecake swirl brownies

peanut butter cheesecake swirl brownies


  • 110g salted butter
  • 60g dark chocolate (I used a sugarfree 70% cocoa version sweetened with stevia)
  • 1/8 cup coffee (make using instant or whatever you like to use, I had some leftover French press on hand)
  • 1/2 cup almond flour
  • 1/4 cup cocoa powder
  • 2 free range eggs, room temperature
  • 1/2 cup xylitol/erythritol/Natvia
  • 1/4 cup stevia
  • 1 tsp vanilla essence

Peanut butter cheesecake:

  • 200g cream cheese, softened
  • 40g crunchy peanut butter (I used cheap commercial stuff with no sugar but plenty of salt)
  • 1 egg
  • 1/8 cup heavy/double cream
  • 1/4 cup stevia
  • 1/8 cup xylitol
  • 1/2 tsp vanilla essence
  • 1/4 tsp xanthan gum (optional)


  1. Preheat oven to 180C/350F fan-bake. Prep mini-muffin tins, lining them with baking paper cases.
  2. In a microwave-safe jug, melt the butter and dark chocolate in the microwave, heating for 30 second increments at medium power until liquid. Whisk with coffee to combine.
  3. Beat the eggs in a medium-sized bowl with the sweeteners and vanilla. Add the ground almonds, salt, and cocoa and beat again until combined.
  4. Beat the batter with the melted chocolate mixture. .
  5. For the peanut butter cheesecake swirl, simply pop everything in a food processor/blender and let it work its magic until smooth and velvety.
  6. Spoon heaped teaspoons of the brownie mixture into the cupcake cases and top with slightly smaller quantities of the cheesecake mix. The cases should look quite full.
  7. Pop in the oven for 3-4 minutes before taking the trays back out and swirling the batters together using a cake tester.
  8. Cook for another 15 minutes or until the cupcakes are looking set and the cheesecake swirl is getting a golden tinge.
  9. Cool in the trays until they’re set enough to handle, then cool further in the fridge for the fudgiest texture (but they taste good warm from the oven, too…).
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