Ingredients
- 1 box Kite Hill Cream Cheese, softened
- 75 grams frozen raspberries, thawed
- 50 grams granulated sugar
- 1 large egg, room temperature
- 1 box Simple Mills Brownie Almond Flour Mix
- 120 mL canola oil, or any neutral oil
- 45 mL water
- 2 large eggs, room temperature
- fresh raspberries, optional
Method
- Preheat the oven to 350F/177C convection (325F/163C conventional) and line and grease an 8x8" baking dish with parchment paper.
- With a hand mixer, blend together the cream cheese, raspberries, sugar and 1 egg until it is smooth. Set aside.1 box Kite Hill Cream Cheese softened, 75 grams frozen raspberries thawed, 50 grams granulated sugar, 1 large egg room temperature
- Prepare the brownies as instructed on the box and evenly spread 2/3 of the brownie mix on the bottom of the pan. Spread the raspberry cream cheese mixture on top until smooth. Use the left over 1/3 brownie mix to pour on top and use a knife to create swirls with the cream cheese and brownie mixture.1 box Simple Mills Brownie Almond Flour Mix, 120 mL canola oil or any neutral oil, 45 mL water, 2 large eggs room temperature
- Bake the brownies for 20 minutes uncovered and another 15 minutes covered with aluminum foil. Allow the brownies to cool and then refrigerate for at least one hour before slicing. Serve with fresh raspberries!fresh raspberries optional
Nutrition
Serving: 1gCalories: 122kcalCarbohydrates: 6gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 9gCholesterol: 31mgSodium: 24mgFiber: 1gSugar: 3g