Gluten Free Cheesecake Swirl Brownies
These rich and fudgy brownies are topped off with a sweet and tangy cheesecake swirl!
Servings: 16
Equipment
- 9x9 baking pan
- Stand or hand mixer
- Oven
- Parchment paper
Ingredients
Brownies
- 8 tablespoons butter unsalted
- 1½ cup chocolate chips semi-sweet, dark, or a combination of both
- ¼ cup natural cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup gluten free all-purpose flour I like Bob's Red Mill
Cheesecake Swirl
- 8 ounces cream cheese room temperature
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
For the brownies:
- Preheat oven to 350°F and grease or line a 9x9 pan with parchment paper.
- Combine butter and chocolate chips in a small, microwave-safe bowl.
- Microwave for 30 seconds. Stir well and microwave again for another 10 seconds and then stir well again. Repeat in 10 second intervals until chocolate and butter are completely melted and well-combined.
- In a medium sized mixing bowl, whisk together flour, cocoa powder, and salt.
- In a larger mixing bowl, beat together eggs and sugars. Then add the vanilla extract and stir to combine.
- Stir in the melted chocolate.
- Mix the dry ingredients into the chocolate mixture until just combined.
For the cheesecake swirl:
- Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer to beat until creamy.
- Stir in egg and vanilla extract until well-combined.
To assemble the brownies:
- Reserve 1/3 of the brownie batter and spread the rest of the batter evenly into prepared pan.
- Pour cheesecake over prepared brownie batter. Take your reserved brownie batter (if it has become stiff just stir it with a spoon) and drop/drizzle over cheesecake.
- Use a knife or skewer to swirl brownie batter and cheesecake together.
- Bake on 350°F for 45-50 minutes or until center is set and a toothpick inserted in the center comes out with just a few crumbs.
- Allow to cool completely before cutting and serving.
Notes
For the cleanest cut, allow the brownies to cool completely or even refrigerate them for several hours. Cut with a warm knife and wipe the knife clean in between cuts. I like lining my pan with parchment paper because you can easily transfer the brownies to a cutting board which is so much easier than trying to cut them in the pan! Always remember to use a plastic knife if you're cutting in the pan so you don't scratch it!