Update on 9/26/2017: I updated the brownie ingredients to reflect the update to the fudge brownie recipe.I use a mixer with this recipe, but you can pulse the batter in a food processor, blender, or use a whisk.You can substitute dripped yogurt (Greek yogurt), dairy-free yogurt, or goat cheese for the cream cheese.To make it dairy-free, use sweetened cashew cream (see my Healthy Coconut Flour Cookbook) or dairy-free yogurt. For the butter, subsitute with coconut oil.
Line the bottom of a 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
Make the fudge brownie batter: mix the coconut flour, salt, cocoa powder, eggs, maple syrup, and butter until well blended.
In a separate bowl, make the cheesecake batter: combine the cream cheese, maple syrup, vanilla, and egg and mix until blended.
Pour the brownie mix into the baking pan. Next, pour the cheesecake batter on top of the brownie batter. Use a toothpick to swirl the cheesecake batter into the brownie batter.
Bake for 20 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
Cool fully before slicing. These taste even better cold. Store in the refrigerator for a week or so, if they last that long!