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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!
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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).
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- 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
- 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.