Indulge your love of brownies and coffee with these gluten free Mocha Cheesecake Brownies! The fudgy brownie base is enhanced with a bold coffee kick, complemented by a silky cream cheese layer lightly spiced with cinnamon, and finished with a luscious coffee-chocolate glaze. An impressive treat, perfect for gluten free bakers eager to try something new.
I take gluten free brownies to any potluck, as a treat for a work meeting or any casual get together. Served on a pedestal tray and garnished with edible flowers, these brownies will be a hit with any summer menu.
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Ingredients
Dense, fudgy brownie recipes typically have half as much flour as cake and a generous amount of chocolate. That's why brownies are a great category for gluten free cooks to start with.
- Chocolate chips - A common ingredient in many kitchens that works well in brownies.
- Butter, sugar & eggs - Necessary ingredients for classic brownies.
- Instant coffee, cinnamon & vanilla - This is what gives these brownies mochaccino flavours.
- Quinoa flour - A high protein flour that works as a single flour to make gluten free brownies.
- Cream cheese & milk - For a cheesecake filling that makes a fancy brownie.
- Bittersweet chocolate & whipping cream - Chocolate baking squares ensure the brownie is not too sweet and whipping cream makes for a smooth chocolate topping.
- Edible flowers - For a gourmet presentation grow some edible flowers and use those blossoms as often as you can. Check out this post, How To Use Edible Flowers in the Kitchen to learn what flowers are edible.
See recipe card for exact amounts.
Substitutions & Variations
Mochaccino flavours - Omit the coffee and cinnamon for a plain cheesecake brownie.
Raspberry flavour - I do have a recipe for raspberry cheesecake brownies but if you like this recipe you can swirl some raspberry sauce into the cheesecake layer. Mix it completely if you want a pretty pink hue, or swirl it in if that's the look you're going for.
Quinoa flour - If you want to experiment substituting your favourite everyday gluten free flour blend I suggest you include ¼ teaspoon of xanthan gum to ensure the base stays together. I'm not sure you'll need it so let me know what you learn.
Bittersweet chocolate - Substitute the equal weight of chocolate chips if that's what you have. They will be slightly sweeter but no one will complain.
Chocolate Topping - Skip the glaze/drizzle altogether and top each piece with a single chocolate-covered coffee bean.
Get The Tools
Every kitchen needs a few tools and square baking pans are a work horse for bakers. Buy them in pairs so you can easily add cans to firmly pack a sushi pizza or bake two recipes of granola bars at the same time. You don't need the most expensive pans but buy quality and they'll last for years.
- 8-inch square carbon steel baking pan or silicone baking pans with straight sides are ideal.
- 9-inch square stoneware baking dish
- Everything looks better served on a pedestal tray.
Top Tip for Serving Brownies
Use the hot knife trick! To make perfect clean cuts in cheesecake and brownies use a hot knife. Dip a long knife into hot water, wipe dry and make a single cut. Repeat for every cut. You can certainly wipe the knife off onto the edge of a pan and eat all the little bits, consider it the prize for your effort.
Gluten Free Mocha Cheesecake Brownies
Ingredients
BROWNIE BASE
- 1½ cups chocolate chips
- ½ cup butter
- ⅓ cup sugar
- 2 eggs
- 1 tablespoon instant coffee dissolved in ½ tablespoon boiling water
- ½ teaspoon vanilla extract
- ½ cup quinoa flour
CHEESECAKE TOPPING
- 8 oz cream cheese , room temperature
- ¼ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon milk
- 2 tablespoon quinoa flour
CHOCOLATE GLAZE/DRIZZLE (optional)
- 6 oz bittersweet chocolate
- 2 tablespoon butter
- ½ cup whipping cream
- 1½ tablespoon instant coffee granules , dissolved in 1 tablespoon boiling water
Instructions
- Preheat oven to 325°F. Lightly grease an 8-inch square baking pan and line with foil.
BROWNIE BASE
- In a small bowl melt chocolate chips in the microwave for 1 minute. Stir and add the butter. Microwave for another 30 seconds and stir until the mixture is smooth. Set aside to cool.
- In another bowl whisk together the sugar, eggs, coffee and vanilla. Add melted chocolate mixture and stir.
- Sprinkle flour over mixture and stir until combined. Pour into the prepared pan.
MOCHA CHEESECAKE TOPPING
- In an electric mixer beat the cream cheese, sugar, cinnamon, vanilla and egg until smooth.
- Add the milk and flour beating until combined. Pour cheesecake mixture evenly over the brownie base.
BAKING
- Bake in preheated oven for 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Allow to cool while making the glaze.
CHOCOLATE GLAZE/DRIZZLE
- Melt chocolate and butter together in a small pan over low heat. Stir until smooth.
- In a small cup combine instant coffee granules with boiling water and stir to dissolve.
- Add the coffee and whipping cream to the chocolate and stir until smooth.
- Drizzle about half the glaze over the cooked and cooled brownies in a diagonal pattern. Switch directions and drizzle the remaining glaze in a diagonal pattern the other way.
- Refrigerate at least 4 hours or overnight before cutting.
- Remove brownie from the pan using the foil overhang. Peel away foil and cut brownies using a hot knife. Be sure to wipe the knife after each cut.
Notes
Nutrition
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Steshni Corea
I love these!