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Considering how many of you loved the single-serve version of this Cream Cheese Chocolate Chip Brownie Cake I posted last week, I think you’ll like the full-size recipe as well! It’s formulated with a different ratio of glucomannan so that it works great to make it ahead and keep it in the fridge for when you need a snack or dessert. The brownie cake is good warm too, but I do prefer it cold.
Why do I call it “brownie cake”? Because the texture reminds me of a cross between a brownie and a cake! It’s more moist and fudgy than a cake but more cakey than a brownie. Whatever it is, it’s awesome. (Of course adding cheesecake and chocolate chips makes anything awesome, right?) As you can see in the pictures, these are huge, thick, moist squares of amazingness. You’re always welcome to add more sweetener if you like since quite a few people say I undersweeten my desserts, but I liked it with this amount of THM Super Sweet Blend, my favorite versatile sweetener.
The best part about this recipe is that it really doesn’t take very many ingredients and it’s very simple to make. Anyone can whip it up in no time flat. Considering that I’m in the middle of planning a wedding right now and tomorrow marks exactly 5 weeks until the big day, quick and easy is my motto!
So how does a dessert like this jive with my post Wednesday about “Trim Healthy Mama Strategies That Have Been Working for Me!” – including cutting back on dessert and heavier fats like cream cheese? Good question! My answer:
- I made this recipe for a special occasion – Christmas!
- I cut calorie corners where I could, not using any oil (the glucomannan makes it moist enough!), using reduced-fat cream cheese, and only using a sprinkling of sugar-free chocolate chips on top.
- I do still eat dessert! Just not at every meal.
If you make it, I hope you enjoy it as much as I did! Have you been eating a lot of dessert lately? Got a favorite right now? Comment below and share! Links to the recipes you’ve been using are great!
You may also enjoy:
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STARTING THM
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my recipe index
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recipe index by fuel type/allergy/theme
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Cream Cheese Chocolate Chip Muffin
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Uncle Bubba Bars
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
Want to start the New Year out right? Grab a copy of my cookbook to get nearly 400 RECIPES to jump start your healthy journey! You’ll find lots of our Thomas family church cookbook favorites made healthy in this easy-to-use, hard cover/spiral bound book. CLICK HERE for details! You may also want to check out my 2018 recipe calendar with 12 brand new recipes and exclusive recipe cards!
- ½ c. Briana's Baking Mix
- ½ c. cocoa powder
- 2½ T. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. baking powder
- 1 tsp. glucomannan
- ¼ tsp. salt
- -
- 1 c. water
- 4 eggs
- 1 (8 oz.) pkg. reduced-fat cream cheese
- 2 tsp. THM Super Sweet Blend
- ½ tsp. vanilla extract
- -
- Sugar-free chocolate chips
- Whisk the dry ingredients.
- Add the water and eggs and mix.
- Spread the batter into a greased 8"x8" pan.
- Beat the cream cheese, Super Sweet Blend, and vanilla together until smooth. Dollop the mixture onto the cake in 9 blobs, in the center of what will become each piece.
- Top with a sprinkling of sugar-free chocolate chips. (Or chopped 85% dark chocolate for a more economical version.)
- Bake at 350* for 40 minutes or until a toothpick comes out cleanly and the cake appears to be done all the way through.
- You can let it sit for a little to solidify before eating it warm, but I prefer the texture cold after refrigeration.
-Different brands of glucomannan can vary in strength, so if you notice an odd texture in the cake, try decreasing the amount a bit. I use Konjac Foods brand, which you can find from Netrition or Amazon. If you don't have glucomannan, you should be able to use xanthan gum in the same amount.
You can pin this recipe here:
Can these be frozen?
Hi Diane! I don’t think I’ve tried freezing this cake, but baked goods often freeze well. 🙂 It may be a little more “wet” when thawed but should still be good.
Is is correct that there is no egg in the cream cheese? Would that make it have “too” much fat?
Yes, that’s correct. 🙂 It wouldn’t make it have too much fat, but it’s unnecessary and I prefer the texture without it.
Hi Briana! I cannot use gluccie because even in the smallest amount, it bloats me up so bad. I made the single serve version of this cake without gluccie two days ago. It came out really good! But tomorrow I’m going to make this version, so I will probably pick up some xanthan gum and see how I do with that.
Thank you for all the luscious recipes you share with us! ❤
Hello, how much is a serving and how many carbs? Excited to try it. I have loved my new cookbook. Thanks for the hard work.
Hi Sharon! I don’t usually calculate nutrition info on my recipes since the healthy eating lifestyle I follow doesn’t require it (Trim Healthy Mama), but MyFitnessPal is a super easy way to find nutrition facts! This recipe makes 9 servings.
Made this yummy cake this afternoon and had a piece for dinner along with a Yuck Yum Bitty. I will have another piece along with breakfast after it sits in the fridge overnight. Taste test!! It was delicious tonight; can’t see how it can be any better. ha ha
Delicious! Just had a piece warm out of the oven, but looking forward to having it cold tomorrow! ? I used 3 Tbsp Super Sweet (pyure) in the cake part instead of 2 1/2. I think I liked this better than the single serve version! Thanks for a great recipe!! By the way, this was dessert for your sheet pan chicken fajitas, another amazing recipe!!
I made these tonight. Other than doubling the sweetener used (my tastes are MUCH sweeter than our dear Briana), I followed the recipe exactly. Briana does not disappoint and neither do these brownies!! I’m adding this to my MUST HAVE recipes. Thank you Briana!!
Haha…so glad you enjoyed them – and made them work for you!
It’s cold in Pennsylvania right now. Like, really cold! So, what dessert do you expect us to be eating right now? Ice cream, of course! It started 3 Sundays ago with your Raspberry Cheesecake Ganache Ripple Ice Cream (Necessary Food, pg. 228), then last Sunday, we found a new favorite with the Creamy Lemon Ice Cream, (pg 230), which was subsequently replaced with today’s incredibly delicious flavor: Pumpkin Spice Cheesecake Ice Cream (pg. 231 – because this fall flavor is delicious all year long!). Yum! Yummier! Yummiest! Thanks a bunch, Briana! Looking forward to trying this recipe soon.
Haha…you’re brave! I’ve done my fair share of eating ice cream by the fire this winter. 😛 So glad you’re enjoying the recipes!
Just wanted to say I love the amount you sweeten things! I find most THM compliant recipes I have to cut back the amount of sweetener used, but your recipes I make according to the recipe 🙂 All the best for the remaining weeks of wedding planning!
Aw, that’s neat to hear, Nicole!
These are absolutely delicious! Thank you!! I used 1/3 cup gentle sweet in the cake batter and 1/8 cup gentle sweet in the cream cheese. I’m so happy that you rarely use almond flour and that it’s not in your baking mix as my husband is allergic to it. This pares well with the strawberry chia pudding. Yum!!
Mmmmm! This dessert looks good! Actually, I have been staying away from desserts (even healthy ones); it seemed I was a bit of a “turtle loser”. Staying away from desserts really helps. I think I am going to have to try this. 🙂 My favorite THM dessert is your Turtle Cheesecake. Thanks, Briana, for all you do for the THM community. Oh… CONGRATS on your upcoming wedding.
Is your chocolate pudding cake next? I’m looking forward to trying this!
The chocolate pudding cake is a recipe I published last month, actually! Here’s the link: https://www.briana-thomas.com/chocolate-pudding-cake-for-one/
I believe she meant a FULL version vs a single serve of the chocolate pudding cake 🙂
In that case, no, I don’t have a recipe like that yet. Maybe someday!