Chocolate Marbled Bayou Brownies
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4.67 from 3 votes

Chocolate Marbled Bayou Brownies

As stated in my blog post about Lakanto, I had a very positive experience with their customer service and opted to try something new. This is a bit of a review of one of their products, while also being a fun twist to their product. This is unsponsored (does it matter, really?) and just something I wanted to try.
What do y’all think? Do you like the idea of reviews, along with fun twists and ideas for pre-made products? I’ve had my blog for something like 9 years and I’ve never written a single recipe starting from a packaged product. It was actually kinda fun. Should I do more?
In any event, the brownies were AMAZING. Far better than any other sugar-free brownie I’ve ever bought, made or seen. They were that good. It almost seemed silly to diminish it by twisting it, but twist it I did!
I remember as a kid, I worked summers at a summer camp north of Lake Tahoe. I got to stay at the camp for free, getting into all kinds of trouble, in exchange for helping in the kitchen. One of the big tweaks to the summer camp recipes was to take boxed brownie mix, swirl it with something, then bake it up! Sometimes, it was just more chocolate. Other times, it was ribbons of peanut butter. Fold in marshmallows? Check. Butterscotch chips? CHECK. M & M’s? Oreos? Frosting?! Bananas? Strawberry Jam?! Check, check, CHECK and CHECK!!
This time, I thought it would be fun to take the base from my Bayou Brownies, bake it with the Lakanto Brownie Batter and top it with the baked Cream Cheese topping from said Bayou Brownies.
How was it? It was stunning. Amazing. INCREDIBLE! Did it elevate the brownie mix? Well, I don’t know that it’s possible to compete with or surpass perfection, which Lakanto’s brownie mix most certainly is. So, I won’t go so far as to say this recipe is better than the stuff in the bag, but it’s not worse, either. Given a choice between the two … ?
I’d say YES!!!
Note: I’m personally fine with dairy. So, I tweaked the brownie portion, swapping out the coconut oil and water, for butter. Feel free to use the formulation on the back of the bag, though.
Second Note: If you don’t have this specific brownie mix, any other brownie mix or brownie base recipe will work, just as well.
Prep Time1 hr
Cook Time45 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: American
Servings: 18
Author: DJ Foodie

Ingredients

Lakanto Brownie Batter

Bayou Brownie Batter

Cheesecake Layer

  • 8 oz. package cream cheese room temperature
  • 1/2 cup powdered sweetener
  • 1/2 cup sour cream
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Instructions

  • Note: It’s best to use warm temperature ingredients for the cheesecake layer. If you haven’t already, set the cheesecake layer ingredients somewhere warm (like above the preheating oven).
  • Preheat oven to 325°F (163°C).
  • Grease a 13”x9” (33c x 23) baking pan and set aside.
  • Brownie Mix: In a large mixing bowl, combine brownie mix and eggs. While whisking to combine, pour in the melted butter. Once well mixed, set aside.
  • Bayou Brownie Mix: In a separate large mixing bowl, combine chopped pecans, sweetener, optional polydextrose, ground chia, almond flour, coconut flour, protein powder, baking powder and salt. Whisk to combine.
  • To the second large mixing bowl, add the eggs, almond milk and vanilla. Whisk to start combining. While whisking, pour in the melted butter. The chia seeds will start to absorb moisture and thicken the batter. Set aside.
  • Cheesecake Topping: In a clean large mixing bowl (an electric mixer is best for this), add the room temperature cream cheese, powdered sweetener, sour cream, eggs, vanilla and salt. Whip the ingredients until smooth. If there are any lumps, you can always push the cheesecake batter through a strainer.
  • I personally used a big ice cream scoop for this. I put drops of brownie batter around the bottom of the pan. Then, I put drops of bayou brownie batter between the other drops. Then, I just continued to drop random blops of the two batters in a haphazard manner on top of one another. This kind of combines them into a patchwork pattern of batters. You can do this with a spoon, too. Or, you can marble the two batters in a bowl and pour it in, but I kinda like this method. Once both batters are in the pan, use a spatula to flatten the top.
  • Gently spoon the cheesecake batter over the top of the brownie(s) layer. With a plastic spatula evenly smooth and spread the cheesecake over the top.
  • Bake for 20 minutes, then turn the oven to 300°F (148°C).
  • Bake a further 20 minutes, or until the cheese mixture has a mild tan and has solidified. Once they’re done, leave the pan in the oven, but turn the oven off and allow them to cool slowly.
  • A few hours later, return to the oven, remove the tray, slice and share with friends!