🌟✨Skinny Brownie Bottom Cookie Dough Cheesecake Bars✨🌟

For the brownie layer 1/2 cup oat flour (measured after grinding!) 1 cup cocoa powder 2 tablespoons light olive oil 2/3 cup 2% greek yogurt 3/4 cup brown sugar 1/4 tsp baking powder 2 eggs 1 tablespoon instant coffee granules Cheesecake layer 16 oz. fat free low sodium cottage cheese 2 eggs 1 tablespoon oat flour 1/3 cup brown sugar 1/2 tablespoon vanilla extract For the cookie dough layer 100 grams natural peanut butter 2 + 1/2 cup rolled oats 5-6 tablespoons fat-free milk 1 tablespoon Earth Balance spread 100 grams brown sugar 1 tablespoon vanilla extract 1/2 cup chocolate chips

Instructions For the brownie batter, combine all of the ingredients in a food processor. Pour into a pan lined with baking paper. Clean the food processor. Blend cottage cheese, and when it looks like puree, add the rest of the cheesecake ingredients and process until smooth. Pour on top of the brownie layer. Clean the food processor again. Grind oats. Add the rest of the ingredients of the cookie dough layer and process until a ball is form. Roll ball into a rectangle and place it on top of the cheesecake.

If it breaks, just scrape the pieces and place them one by one on top of the cheesecake. Bake at 220ºC for 25 minutes. Cover with tinfoil or the top will burn. Bake for 25 minutes more or until cheesecake is no longer wobbly. Refrigerate before you cut them.

Notes These are much better served the next day. Here they are some substitutions I've tried, but the best combo is the one in the recipe card, you're warned! If you don't have cottage cheese, light cream cheese works as well. If you're allergic to nuts, butter or light buttery spread work instead of peanut butter. For the brownie layer, you can use all purpose flour. It works well too. If you use your own brownie recipe, make sure that the batter is super thick, or else the cheesecake layer will sink to the bottom!

You can't taste the olive oil here, so there's no need to use vegetable oil. Butter can't be used in place of olive oil. The brownie comes out dry that way! You can use more sugar if you wish (although everybody says that bars are sweet enough this way!), and I think you could replace some of it with truvia/erythritol, but not stevia (it tastes weird!). Liquid sweeteners wouldn't work for me here. Try them at your own risk! Use 2 tablespoons of coffee instead of one for mocha flavor. If you use only one, it enhaces the chocolate flavor, but it doesn't make this taste like coffee.