Marbled dark chocolate cheesecake brownie

Ingredients

for 5 servings

• 90% dark chocolate70 g (2.5 oz)
• Butter70 g (2.5 oz)
• Cream cheese (Philadelphia style)120 g (4.2 oz)
• Eggs200 g (7.1 oz)
• Almond flour60 g (2.1 oz)
• Erythritol60 g (2.1 oz)

Directions

1. Preheat the oven to 170 °C (338 °F) and line a square pan with parchment paper.
2. Make the brownie batter: melt the dark chocolate with the butter over a water bath or in the microwave, then stir in 3 eggs, 40 g of erythritol and the almond flour until smooth.
3. Make the cheesecake mixture: whisk the cream cheese with 1 egg and 20 g of erythritol until creamy.
4. Pour the brownie batter into the pan, then spoon the cheesecake mixture over the top.
5. Marble it with the tip of a knife, drawing spirals to swirl the two layers together.
6. Bake for 25 minutes, keeping the centre fudgy, then leave to cool completely before turning out and cutting into squares.