Gluten-Free Cheesecake Brownie
Indulge in the ultimate dessert fusion with this Gluten-Free Cheesecake Brownie recipe! Rich, fudgy brownie layers are perfectly paired with a creamy, tangy cheesecake topping, creating a decadent treat that's both gluten-free and irresistibly delicious. The marbled swirl not only adds visual appeal but also ensures a perfect balance of chocolate and cheesecake flavors in every bite. Made with simple pantry staples like gluten-free flour, semi-sweet chocolate chips, and softened cream cheese, this dessert comes together with ease in under an hour. Whether you're serving these for a special occasion or enjoying them as an everyday indulgence, these gluten-free cheesecake brownies are sure to impress your taste buds and guests alike. Perfect for anyone seeking an indulgent gluten-free dessert option!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 1 cup Semi-sweet chocolate chips
- 1 cup Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Gluten-free all-purpose flour
- 0.25 cup Cocoa powder
- 0.25 teaspoon Salt
- 8 ounces Cream cheese, softened
- 0.33 cup Granulated sugar for cheesecake layer
- 1 whole Large egg for cheesecake layer
- 1 teaspoon Vanilla extract for cheesecake layer
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with gluten-free cooking spray or line it with parchment paper for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 30-second intervals, stirring between each, until smooth. Allow it to cool slightly.
In a large bowl, beat together 1 cup granulated sugar and 2 large eggs until well combined. Add in 2 teaspoons vanilla extract and the melted chocolate mixture, stirring until smooth.
Stir in the gluten-free all-purpose flour, cocoa powder, and salt until just combined.
Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula.
In another bowl, beat together the softened cream cheese and 0.33 cup granulated sugar until smooth. Add in 1 large egg and 1 teaspoon vanilla extract, and mix until creamy and well combined.
Carefully spread the cheesecake mixture over the brownie batter in the pan, using a spatula to make an even layer.
Use a knife to gently swirl the brownie batter and cheesecake topping together, creating a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until the center is set and the edges are lightly golden.
Allow the brownies to cool completely in the pan before cutting them into squares and serving. For neater slices, refrigerate for at least an hour before cutting.
Enjoy your gluten-free cheesecake brownies as a delightful dessert or indulgent snack.
Nutrition Facts
Calories |
3602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.2 g | 252% | |
| Saturated Fat | 112.0 g | 560% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 1622 mg | 71% | |
| Total Carbohydrate | 461.8 g | 168% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 367.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 381 mg | 29% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 840 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
