Here’s a recipe for Gluten-Free Cheesecake Brownies that combines the rich, fudgy texture of brownies with a creamy cheesecake swirl. It’s a delicious and indulgent dessert perfect for anyone avoiding gluten!
Ingredients:
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter
- 8 oz semi-sweet or bittersweet chocolate, chopped (or use chocolate chips)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup gluten-free all-purpose flour (make sure it has xanthan gum, or add 1/4 tsp xanthan gum if not included)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder (ensure it’s gluten-free)
For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:
1. Preheat the oven:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan and line it with parchment paper for easy removal.
2. Make the brownie batter:
- In a medium saucepan, melt the butter and chocolate together over medium-low heat, stirring frequently until smooth. Remove from heat and allow to cool for a few minutes.
- In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and slightly frothy.
- Add the cooled chocolate mixture to the egg mixture and stir until fully combined.
- Add the gluten-free flour, salt, and baking powder, and fold it in until just combined. The brownie batter should be thick and fudgy.
3. Make the cheesecake layer:
- In a medium bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until smooth and creamy. This can be done with an electric mixer or by hand.
4. Assemble the brownies:
- Pour the brownie batter into the prepared baking pan and spread it evenly.
- Drop spoonfuls of the cheesecake mixture on top of the brownie batter, spacing them out.
- Use a knife or skewer to gently swirl the cheesecake layer into the brownie batter to create a marbled effect.
5. Bake:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The cheesecake layer should be set and slightly golden around the edges.
- Keep an eye on it during the last 5 minutes of baking to avoid overbaking.
6. Cool and serve:
- Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
- For cleaner cuts, refrigerate for a few hours or overnight before serving (optional but helps with easier slicing).
Tips:
- Gluten-free flour: Be sure to use a high-quality, all-purpose gluten-free flour blend for the best texture. If you don’t have a pre-made gluten-free flour blend, you can mix rice flour, potato starch, and tapioca flour.
- Chocolate: You can use bittersweet, semisweet, or even milk chocolate for a sweeter, softer brownie base.
- Make it dairy-free: To make this recipe dairy-free, you can use dairy-free butter and cream cheese alternatives (like coconut cream cheese).
These Gluten-Free Cheesecake Brownies are the perfect combination of rich brownie flavor and creamy cheesecake texture. Enjoy!