Protein Cheesecake Brownies - Fudgy, Sugar Free & No Butter

0 Preheat oven to 350°F and line an 8” x 8” brownie pan or baking dish with parchment paper.
Brownie Batter:
2 In a bowl, whisk cocoa powder, chocolate protein powders, unflavored protein powder, zero calorie sugar replacement, flour, stevia sweetener, and baking soda.
3 In a large bowl, whisk together the Greek yogurt, almond milk and vanilla. Room temperature yogurt and milk mix more evenly than cold.
4 Add the dry mix to the wet and gently fold with a spatula until just combined.Do not over-mix, or the protein powder will make the brownie dense and gummy.
6 Fold in the almond or cashew butter. The batter should be thick and scoopable, not pourable.
Cheesecake Batter:
9 In a large bowl, beat the cream cheese with an electric hand mixer or the paddle attachment of a stand mixer until smooth, about 1-2 minutes. Use low speed so you don't beat in too much air.
10 Add Greek yogurt and milk and beat again until combined.
11 Beat in the vanilla protein powder, scraping down the sides with a spatula as needed.
12 Add the large egg and beat until just combined. Do not over-mix.
Bake:
14 Alternate scoops of brownie and cheesecake batter into the pan, then drag a knife or skewer through the top to swirl.
15 Bake for 30-35 minutes. A toothpick inserted into the center should come out just moist. Thicker ceramic dishes run longer than metal pans.
16 Let cool completely in the pan before slicing, then move to the refrigerator to set.