Instructions

1. Preheat oven to 350 F. Line a 8 x 8 square pan with parchment paper. This will make it easier to lift out of the pan once baked. Melt the baking chocolate and butter either in a double boiler. Stir well and allow to cool for 5 minutes.
2. In a medium sized bowl add the Monk Fruit sweetener, and pour the butter chocolate mixture and whisk until fully combined. Stir in the vanilla extract. Mix in the eggs one at a time and combine well.
3. You want make sure that the batter is smooth and that the sweetener has fully disolved into the mixture.
4. Add the sifted almond flour, baking powder and pinch of sea salt and whisk until fully blended but being careful not to over mix. Spread 2/3 of the batter into the baking pan and proceed to make the cheesecake layer.
5. To make the cheesecake layer, simply mix the cream cheese, sugar substitute, egg and vanilla extract until fully combined using an electric mixer. Pour the cheesecake swirl to the top of the brownie batter followed by spoonfuls of the remaining brownie mix.
6. Next with a knife swirl the two batters together. Bake in a preheated oven for about for 20 minutes, or until the center is just set but still is able to jiggle.
7. Check for this consistency at the 15 minute mark and add more time if needed. Allow to fully cool on baking rack. Using the sides of the parchment paper lift your brownies and cut into even squares.