Ingredients:

  • 115 g unsalted butter, melted
  • 200 g coconut sugar or brown sugar
  • 100 g large eggs
  • 5 ml vanilla extract
  • 95 g whole wheat pastry flour
  • 45 g black cocoa powder
  • 1.5 g sea salt
  • 225 g cream cheese, softened
  • 60 g Greek yogurt, plain
  • 50 g granulated sugar
  • 50 g large egg
  • 45 ml concentrated strawberry puree or seedless jam

Instructions:

  1. Preheat your oven to 325°F (160°C). Line your 8x8 pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Whisk the melted butter and sugar until combined. Beat in the eggs and vanilla until the mixture is glossy. Sift in the whole wheat pastry flour, black cocoa powder, and salt. Fold gently with a spatula until just combined. Pour into the pan and smooth the top.
  3. In a separate bowl, beat the cream cheese, Greek yogurt, and sugar until velvety and smooth. Mix in the egg. Drop dollops of the cheesecake mixture onto the brownie batter. Drop small dots of strawberry puree on top of the cheese, then use a skewer to create a marble effect.
  4. Bake for 30–35 minutes. Look for the 'jiggle test': the edges should be set and matte, but the center should still have a slight, jelly-like wobble. Remove from the oven and cool at room temperature for 1 hour, then refrigerate.