A close up of three squares of delicious gluten free chocolate cheesecake brownies

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If you haven’t tried quinoa flour yet you will be pleasantly surprised. These chocolate cheesecake brownies are fabulous and always get rave reviews. Every time I take them somewhere people ask for the recipe.

Baking both brownies and cheesecake is a bit of an art. Unlike baking a cake or a muffin, when you insert a toothpick into a brownie it should not be dry and crumb free. To achieve the fudge-like brownie consistency everyone loves you will need to make notes and learn exactly how many minutes it takes to cook a pan of brownies in your own oven. Adjust the cooking time until they come out perfect every time.

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Cooking Cheesecake

Cooking cheesecake is more about the look so it takes practise. When overcooked the cheesecake layer cracks in the oven or as it cools. When perfectly cooked the cheesecake layer should be set but not completely firm to the touch. The best way to speed up the practise, especially if you don’t bake cheesecake every week, is to use the same recipe and make a few notes until you are confident you recognize the ‘done look’.

The process of repeating the same recipe, like making it three times for Celiac Awareness Month,  is how you develop a tried and true favourite. Then you can whip up a batch of these Chocolate Cheesecake Brownies with confidence for any occasion. And then one day you will become brave enough to modify the recipe to your liking. That’s how I came up with these Mochaccino Cheesecake Brownies.

Get The Tools

Every kitchen needs a few tools and a set of two square baking pans is the most basic tool and they will last for years. You can bake so many things with just these two pans I still think it’s amazing. From granola bars to sushi pizza to Australian Lamingtons there is no end to the value of these pans. You don’t need the most expensive ones but so yourself a favour and don’t buy the cheapest ones either.

Everyday to Gourmet – Chocolate Cheesecake Brownies

Brownies can certainly be an everyday treat. As a kid eating them was a special treat but my mom always served them right out of the pan. For me some occasions just call for a little more effort. I love turning a simple brownie into a stunning dessert. Here are some ideas:

Arrange them on a pedestal tray and garnish the plate with edible flowers like I did for these Mochaccino Cheesecake Brownies.

A pedestal tray with gluten free Mochaccino Cheesecake Brownies decorated with pansies.

Mochaccino Cheesecake Brownies -photo credit Jim Little

Turn any brownie recipe, or the base portion of this recipe, into a Raspberry Brownie Ice Cream Cake for a summer party.

Raspberry Brownie Ice Cream Cake

Raspberry Brownie Ice Cream Cake -photo Jim Little

For a casual party presentation I like to take cut up brownies in a pizza box. Line the box with a colourful napkin, fill it with your favourite brownies and embellish as you like. Add edible flowers, have your kids colour on the box or tape a personal thank you note to the inside of the lid. This was always a favourite teacher gift of mine when my son was in grade school.

I buy empty pizza boxes at my neighbourhood pizza joint, at a craft store like Michael’s or online. Amazon has both white and brown boxes that come in packages of 50 so you might need to share that purchase with a few friends.

Layered Cappuccino Brownies

Gift Box of Layered Cappuccino Brownies -photo credit Jim Little

Let me know in the comments below if you made any of these brownies or tried any of the serving ideas.

Ingredients

BROWNIE BASE
1½ cups chocolate chips
½ cup butter
⅓ cup sugar
2 eggs
½ tsp vanilla extract
½ cup quinoa flour
CHEESECAKE TOPPING
¼ cup chocolate chips
8 oz cream cheese, room temperature
½ tsp vanilla extract
¼ cup sugar
1 egg
1 Tbsp milk
2 Tbsp quinoa flour

Directions

1
Preheat oven to 325°F. Lightly grease an 8” x 8” baking pan and line with foil.
2
BROWNIE BASE
3
In a small pan melt the chocolate and butter until smooth. Set aside to cool.
4
In a medium bowl beat sugar, eggs and vanilla. Add melted chocolate and mix well.
5
Add the flour and mix thoroughly. Pour into the prepared pan.
6
CHEESECAKE TOPPING
7
Place chocolate chips in a small bowl and microwave on high for 30 seconds. Stir and microwave for another 30 seconds if needed until chocolate is smooth. Set aside.
8
In a medium bowl beat the cream cheese, vanilla, sugar and egg.
9
Blend in milk and flour. Pour half the cheesecake mixture into another bowl and set aside. Spread the remaining cheesecake mixture onto the brownie base to cover it completely.
10
Mix the melted chocolate chips into the reserved cheesecake mixture and stir until combined. Drop spoonfuls of the chocolate cheesecake all over cheesecake topping in the pan.
11
Using a knife or a skewer draw circles through the chocolate cheesecake mixture into the white cheesecake topping to create swirl pattern. Be careful not to touch the brownie layer.
12
Bake in oven for 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Cool then chill overnight before cutting.

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Ingredients

Directions
  • BROWNIE BASE
  • 1½ cups chocolate chips
  • ½ cup butter
  • ⅓ cup sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • ½ cup quinoa flour
  • CHEESECAKE TOPPING
  • ¼ cup chocolate chips
  • 8 oz cream cheese, room temperature
  • ½ tsp vanilla extract
  • ¼ cup sugar
  • 1 egg
  • 1 Tbsp milk
  • 2 Tbsp quinoa flour
  1. Preheat oven to 325°F. Lightly grease an 8” x 8” baking pan and line with foil.
  2. BROWNIE BASE
  3. In a small pan melt the chocolate and butter until smooth. Set aside to cool.
  4. In a medium bowl beat sugar, eggs and vanilla. Add melted chocolate and mix well.
  5. Add the flour and mix thoroughly. Pour into the prepared pan.
  6. CHEESECAKE TOPPING
  7. Place chocolate chips in a small bowl and microwave on high for 30 seconds. Stir and microwave for another 30 seconds if needed until chocolate is smooth. Set aside.
  8. In a medium bowl beat the cream cheese, vanilla, sugar and egg.
  9. Blend in milk and flour. Pour half the cheesecake mixture into another bowl and set aside. Spread the remaining cheesecake mixture onto the brownie base to cover it completely.
  10. Mix the melted chocolate chips into the reserved cheesecake mixture and stir until combined. Drop spoonfuls of the chocolate cheesecake all over cheesecake topping in the pan.
  11. Using a knife or a skewer draw circles through the chocolate cheesecake mixture into the white cheesecake topping to create swirl pattern. Be careful not to touch the brownie layer.
  12. Bake in oven for 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Cool then chill overnight before cutting.