Ingredients:

  • 200g dark chocolate (70% cacao), chopped
  • 85g unsalted butter
  • 60g plain non-fat Greek yogurt
  • 150g coconut sugar
  • 2 large eggs, room temperature
  • 30g Dutch-processed cocoa powder
  • 65g all-purpose flour
  • 0.5 tsp sea salt
  • 225g low-fat cream cheese (Neufchâtel), softened
  • 45ml honey
  • 1 large egg yolk
  • 1 tsp vanilla bean paste
  • 150g fresh or frozen raspberries
  • 1 tsp lemon juice
  • 1 tbsp water

Instructions:

  1. In a small saucepan, combine raspberries, lemon juice, and water. Simmer over medium heat for 8 minutes until the fruit breaks down and the liquid reduces by half.
  2. Press the raspberry mixture through a fine-mesh sieve to create a smooth puree; discard the seeds and set the puree aside to cool.
  3. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
  4. Melt the dark chocolate and butter together using a double boiler or microwave in 30-second increments until silky and glossy.
  5. Whisk the coconut sugar into the warm chocolate mixture until dissolved. Vigorously whisk in the Greek yogurt and then the eggs one at a time until the batter is glossy.
  6. Gently fold in the cocoa powder, flour, and sea salt until just combined.
  7. In a separate bowl, beat the softened cream cheese, honey, egg yolk, and vanilla bean paste until smooth and creamy.
  8. Spread the brownie batter into the prepared pan. Drop dollops of the cheesecake mixture and raspberry puree on top, then swirl gently with a toothpick in a figure eight pattern until an artistic marble effect appears.
  9. Bake for 35 minutes until the edges are set and the center barely jiggles. Let cool completely in the pan before lifting out and using a heart-shaped cutter to create individual brownies.