Combine all of the ingredients in a small bowl and blend until smooth. Set aside.
Preheat your oven to 350 degrees F and line a 13×9 inch pan with parchment paper or spray well with nonstick cooking spray. In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
In a large bowl, whisk together the eggs and sugar for a minute or two. Add melted chocolate mixture a little at a time, whisking well after each addition.
Whisk in the cocoa powder, almond meal, salt and Vanilla Extract. Pour the batter into the prepared pan and spread evenly.
Place small dollops of the cheesecake mixture and caramel over the batter and then create swirls with a butter knife or small spatula. Sprinkle with pecans.
Bake at 350 degrees F for 22-26 minutes, or until just set in the middle. Cool completely in the pan before cutting.
Recipe by Cupcakes & Kale Chips
Combine all of the ingredients in a small bowl, and blend until smooth. Set aside.
Preheat your oven to 180 degrees C and line a 33×23 cm pan with parchment paper or spray well with nonstick cooking spray. In a double boiler or a bowl set over a simmering pan of water, melt the butter, then add the chocolate chips, stirring until melted. Set aside to cool slightly.
In a large bowl, whisk together the eggs and sugar for a minute or two. Add melted chocolate mixture a little at a time, whisking well after each addition.
Whisk in the cocoa powder, almond meal, salt and Vanilla Extract. Pour the batter into the prepared pan and spread evenly.
Place small dollops of the cheesecake mixture and caramel over the batter and then create swirls with a butter knife or small spatula. Sprinkle with pecans.
Bake at 180 degrees C for 22-26 minutes, or until just set in the middle. Cool completely in the pan before cutting.
Recipe by Cupcakes & Kale Chips
Madagascar Bourbon Pure Vanilla Extract
