Gluten Free Raspberry Swirl Cheesecake Brownies

This is a summer variation of my favourite gluten free brownie recipe. It's made with quinoa flour so there are no special gluten free ingredients to purchase. This is a recipe to share with anyone who want to bake gluten free.

Course Baking, gluten free baking

Cuisine Canadian

Keyword gluten free brownies, Raspberry Swirl Cheesecake Brownies

Prep Time 20

Cook Time 35

Total Time 55

Servings pieces

Calories 264kcal

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

8 oz cream cheese , room temperature
½ teaspoon vanilla extract
¼ cup sugar
1 egg
1 tablespoon milk
2 tablespoon quinoa flour

Raspberry Swirls

2-4 tablespoon raspberry sauce see link to recipe below
¼ cup fresh raspberries

OPTIONAL: Chocolate Swirls

¼ cup chocolate chips

Instructions

Preheat oven to 325°F. Line 8-inch square baking pan with parchment paper.

Brownie Base

Put chocolate in a small bowl and melt in the microwave on high for 1 minute. Stir then add butter. Microwave for 30 seconds, stir and checking if mixture is completely melted. Repeat if needed. Set aside to cool.
In a medium bowl beat sugar, eggs and vanilla. Add melted chocolate and mix well.
Add the flour and mix thoroughly. Pour into the prepared pan.

Cheesecake Layer

**See notes below for chocolate swirl variation before completing this step.
In a medium bowl beat the cream cheese, vanilla, sugar and egg until evenly combined.
Blend in milk and flour.
Pour cheesecake mixture onto the brownie base in wide ribbons to cover completely. Smooth with spatula if needed.

Make Raspberry Swirls

Drop spoonfuls of raspberry sauce (and chocolate mixture if using) all over the cheesecake topping allowing space to create swirls.
Top with whole raspberries.
Using a knife draw circles through the sauce and into the white cheesecake layer. Have fun creating swirls right to the edges of the pan being careful not to disturb the brownie layer.

Optional Chocolate Swirls

Melt chocolate chips in microwave. Stir into reserved cheesecake mixture until combined. Create swirls following directions above.
Bake in preheated oven 30-35 minutes, until the middle springs back when gently touched in the center with a finger. Cool completely and chill overnight before cutting.

Cutting Brownies

For nice clean cuts use a knife, dipped in hot water and wiped dry. Be sure to wipe clean between each cut. Use a ruler if you want them all the same size.

Notes

Homemade Raspberry Sauce: Follow the link to see the exact recipe. It's simply raspberries, sugar and lemon juice.

Melting chocolate in a microwave: Chocolate can easily burn in a microwave so it's worth the effort to learn to melt it properly. Use a bowl that holds the chocolate nicely, not too big. Cook for 1 minute on high then stir. Then cook in 30 second intervals, stirring vigorously each time as this evenly distributes the heat and helps melt the chocolate.

Chocolate Swirl Variation: Reserve a third of the cheesecake mixture in a separate bowl. Melt chocolate chips in a small bowl in a microwave on high for 30 seconds. Stir until chocolate is smooth, cook another 30 seconds if needed. Cool slightly then add to reserved cheesecake mixture. Stir until combined and drop blobs onto the cheesecake layer. Create swirls as desired.

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