Gluten Free PB Cheesecake Brownies

• 2 Tbsp. coconut oil, melted (or butter)
• 1/4 c. brown sugar
• 2 Tbsp. maple syrup
• 1 oz. dark chocolate, melted (or chocolate chips, about 1/4 cup)
• 1/2 c. applesauce
• 2 eggs
• 1/2 tsp. vanilla
• 2 Tbsp. dark cocoa powder
• 1/4 tsp. salt
• 3/4 c. gluten free flour blend (I used almond and tapioca)

PB Cheesecake

• 8 oz. light cream cheese, softened
• 3 Tbsp. peanut butter
• 1/4 c. powdered sugar

Peanut Butter Drizzle

• 2 - 3 Tbsp. peanut butter

1. Preheat the oven to 350 degrees. In a medium mixing bowl, whisk the coconut oil, brown sugar, maple syrup, and melted dark chocolate. Then, whisk in the applesauce, eggs, vanilla, cocoa powder, salt, and flour.
2. In another medium mixing bowl, beat the cream cheese until smooth. Next, heat the peanut butter for 15-25 seconds. Beat in with the cream cheese. Add the powdered sugar and continue beating. For a lighter texture, beat in 1-2 Tbsp. of milk or cream.
3. Pour brownie batter into an 8x8 or 9x9, greased baking dish. Then, spoon or pipe cream cheese mixture over the batter. Use a knife to swirl. Bake for 18-22 minutes, until an inserted toothpick comes out mostly clean. Set aside to cool.
4. Heat peanut butter for 10-15 seconds, until pourable, but not too thin. Drizzle or pipe over the cooled brownies. If desired, garnish with sprinkles. Store leftovers in the fridge.