Chocolate Gooey Butter Cake

Yield: 9 servings

• Prep Time: 20 min
• Cook Time: 30 min
• Cooling Time: 2 hours
• Total Time: 2 hours, 50 minutes

Ingredients: For the Gooey Butter Filling:

• ¼ cup plus 2 Tablespoons Bake Believe^® Milk Baking Chips, divided
• 8 oz cream cheese, softened
• 1/2 cup Swerve
• 1/4 cup unsweetened cocoa powder
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup heavy cream

For the Crust:

• 1 ½ cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup Swerve
• 1/2 cup unsalted butter, melted
• ¼ teaspoon salt

 Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a bowl, mix together the almond flour, cocoa powder, Swerve, and melted butter until a dough forms. Press this mixture evenly into the bottom of the prepared baking pan.
3. In another bowl, beat the softened cream cheese, Swerve, and cocoa powder until smooth. Add the eggs and vanilla extract and heavy cream. Continue to beat until well combined, scraping down the bowl after each addition. Fold in the Bake Believe^® Milk Baking Chips.
4. Pour the gooey butter filling over the crust in the baking pan. Spread it out evenly with a spatula. Sprinkle with the top with the remaining 2 tablespoons of milk chips and firmly tap on the counter to settle the chips.
5. Bake in the preheated oven for about 20-25 minutes, or until the center is slightly jiggly and the edges are set. The cake will continue to set as it cools.
6. Remove from the oven and place on a wire rack.  Allow the cake to cool completely in the pan, about 2 hours. Once cooled, cut into squares and serve.