Ingredients
Nonstick cooking spray
2large eggs
¾cupalmond meal,finely ground, or flour, such as Bob’s Red Mill
⅓cupunsweetened cocoa powder
⅛tspkosher salt
¾tspBaking Soda
½cupraw honey
2tspvanilla extract,divided
½cupsemisweet chocolate chips
6ozcream cheese,⅓ less fat, softened in the microwave
2tbspsugar
Preparation
Preheat the oven to 325 degrees F. Spray a nonstick 9×9-inch baking pan with cooking spray and line with two strips of parchment that is 8-inches wide and long enough to leave a 2-inch overhang on all sides.
In a medium bowl, whisk 1 large whole egg with 1 egg yolk. Separate the whites and reserve, set aside.
Add 1⁄4 cup water, honey, and 1 teaspoon of the vanilla and stir with the spatula until combined.
In a large bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
Pour the egg mixture into the bowl with the dry mixture and mix well with a spatula. Fold in the chocolate chips.
Pour the batter into the prepared baking pan.
Soften the package of cream cheese in the microwave, mix in sugar, reserved egg white, and the remaining 1 teaspoon of vanilla.
Pour over the brownie mix and spread over the top with a spatula, marbelize the with a toothpick.
Bake until a toothpick inserted into the center comes out clean for about 30 minutes.
Let cool for at least 30 minutes before cutting into 12 bars.
