Maple Cream Cheese Brownies

I am not a big brownie lover as they can sometimes be a bit too rich.  These delicious morsels strike the perfect balance for me.  They are moist and not too rich 🙂

Cream Cheese Filling

• 250 grams (1 packet) Cream Cheese
• 1/4 cup pure Maple Syrup
• 1 teaspoon Vanilla

Brownie Mixture

• 5 tablespoons Butter
• 100 gram Dark Chocolate
• 2 eggs
• 1/2 cup Coconut Sugar
• 1 teaspoon Vanilla
• 1/2 cup plain Wholemeal Flour
• 1/4 teaspoon Baking Powder (if you prefer a dense Brownie leave this out)

In a medium mixing bowl beat the cream cheese until fluffy (allow your cream cheese to come to room temperature as this will make it easier to beat) .  Slowly pour in maple syrup and vanilla and continue to beat until combined.  In a microwave safe bowl melt butter and chocolate together for 30 seconds at a time until all the chocolate is melted.  Whisk until fluffy.  When mixture is cooled slightly whisk in eggs, coconut sugar and vanilla. Finally fold through flour and baking powder.  Fully line a slice tray with baking paper.  Pour 3/4 of brownie batter over the base of the pan.  Dollop cream cheese over the brownie batter and then for the final layer dollop the remaining brownie batter over the cream cheese.  Using a flat blade knife gently run through until mixture becomes marbled in appearance – making sure not to over mix and you want the see the different layers.  Bake in a 180 degree oven until just set (approximately 30-40 minutes).  Allow to cool completely.  Melt some more dark chocolate in the microwave and pipe over the brownie in lines.  Slice and serve with a sprinkle of icing sugar.  Enjoy 🙂