Peanut Butter Cream Cheese Brownie

Preparing the brownie batter:

Preheat the oven to 350F / 175C. Prepare an 8×8 square baking pan with parchment paper.

1. In a large bowl, whisk wet ingredients (melted butter, melted Lily's Extra Dark Chocolate Bar, 3 eggs, vanilla extract) until well combined.
2. Add dry ingredients (almond flour, baking powder, unsweetened cocoa powder, and erythritol/ monkfruit sweetener) and whisk until fully incorporated.

Preparing the peanut butter cheesecake:
3 .For preparing the peanut butter cheesecake, mix the softened cream cheese, unsweetened creamy peanut butter, egg, vanilla extract, and liquid stevia in a small bowl until properly incorporated into a smooth mixture.
4. Prepare an 8×8 square baking pan with parchment paper. Scoop the brownie batter into the prepared baking pan leaving random open areas. Scoop peanut butter cheesecake batter into open areas.
5. With a butter knife, insert and drag in a zigzag motion left to right and top to bottom until a swirl forms. Top it with Lily’s Extra Dark Chocolate Bar chunks and place in the preheated oven at 350F / 175C for 35 minutes or until the center is set.
6. Let it cool for 30 minutes before cutting. Enjoy!

Top it with Lily's Extra Dark Chocolate Bar chunks and place in the oven for 35 minutes or until the center is set. Let it cool for 30 minutes before cutting. Enjoy!