Gluten Free Chocolate Cheesecake Brownies

These brownies are fudgy and fabulous but the best part is that I can make them anywhere I go. Just buy a bag of quinoa flour and you're cooking! You're sure to get rave reviews.

Course Baking

Cuisine Canadian

Keyword gluten free chocolate cheesecake brownies

Prep Time 20

Cook Time 35

Total Time 55

Servings pieces

Calories 12567kcal

Author Cinde Little

Ingredients

BROWNIE BASE

1½ cups chocolate chips
½ cup butter
⅓ cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup quinoa flour

CHEESECAKE TOPPING

¼ cup chocolate chips
250 gram package cream cheese (room temperature)
½ teaspoon vanilla extract
¼ cup sugar
1 egg
1 tablespoon milk
2 tablespoon quinoa flour

Instructions

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment or foil, hanging about 2-inches over two sides of the pan to help easily remove the cooked brownie.

BROWNIE BASE

Put chocolate chips in a small bowl and microwave on high for 1 minute. Stir.
Add butter to chocolate chips and microwave on high, another 30 seconds, stirring to ensure it doesn't burn. Repeat for another 30 seconds if needed, stirring until smooth. Set aside.
In a medium bowl whisk sugar, eggs and vanilla. Add melted chocolate and stir to combine.
Add the flour and mix thoroughly. Pour into prepared pan.

CHEESECAKE TOPPING

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.
In a medium bowl beat cream cheese, vanilla, sugar and egg. Combine with chocolate mixture.
Blend in milk and flour.
Add about ½ cup of cheesecake mixture to small bowl with melted chocolate. Set aside.
Spread remaining cheesecake mixture onto the brownie base to cover it completely.
Drop spoonfuls of the chocolate cheesecake mixture all over cheesecake layer in the pan.
Using a knife or skewer draw circles through the chocolate cheesecake mixture into the white cheesecake topping to create swirl pattern. Be careful not to touch the bottom brownie layer.
Bake in preheated oven 32-35 minutes, until the middle springs back when gently touched in the center. Cool then chill overnight before cutting.

Notes

The secret to perfect edges for both brownies and cheesecake is using a hot knife. Run a large knife under hot water (or dip it into the water), wipe it off and make one cut. Repeat for EVERY SINGLE CUT.

Tips for cooking cheesecake: When over cooked cheesecake cracks in the oven or as it cools. When perfectly cooked the cheesecake layer should be set but not completely firm to the touch. It takes practise so record the time it took in your oven and when you know the exact time follow it.

For a summer version of this recipe try these Raspberry Swirl Cheesecake Brownies.

Nutrition