Marbled Gluten Free Cheesecake Brownies | Fudgy with a Cream Cheese Swirl
Satisfy your cravings for brownies and cheesecake with this gluten free cheesecake brownies recipe. These gf cheesecake swirl brownies are sweet and fudgy.
¼teaspoonxanthan gum(omit if your blend already contains it)
⅓cup(27g)Dutch-processed cocoa powder
½teaspoonbaking powder
½teaspoonkosher salt
1cup(200g)granulated sugar
8tablespoons(112g)unsalted buttermelted and cooled
2(100g (weighed out of shell))eggsat room temperature
1teaspoonpure vanilla extract
2ouncesmini semi-sweet chocolate chips(optional)
Instructions
Preheat your oven to 350°F.
Grease and line an 8-inch square baking pan with nonstick aluminum foil, regular aluminum foil greased with cooking oil spray, or parchment paper. Set the pan aside.
Make the cheesecake mixture.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with a handheld mixer, place the cream cheese, 1/8 teaspoon salt, 1 teaspoon vanilla, and 1/2 cup sugar, and beat until very smooth.
Add the egg, and beat again until smooth.
Transfer this mixture to a spouted 2 cup measuring cup, and set it aside.
Make the brownie base.
In a the same mixing bowl, place the flour, xanthan gum, cocoa powder, baking powder, 1/2 teaspoon kosher salt and 1 cup sugar, and whisk to combine well.
Add the melted butter, eggs, and vanilla, and beat until smooth.
Combine the batters.
Transfer the brownie mixture to the prepared pan and spread it into an even layer.
Pour the cheesecake mixture on top, and spread it into an even layer on top.
Using a chopstick, butter knife, or other small tool, swirl the batters together gently in a zigzag pattern. The top will look mostly like it’s only cheesecake batter.
Scatter the optional mini chocolate chips on top in an even layer.
Bake the brownies.
Place the baking pan in the center of the preheated oven and bake, rotating once during baking, until the cheesecake layer jiggles but only in a controlled, not a loose, way and the top no longer glistens (about 40 minutes). It’s better to underbake than to overbake.
Remove from the oven and allow to cool in the pan until no longer hot to the touch, at least 30 minutes.
Place the pan in the refrigerator for 1 hour or until firm.
Remove the brownies from pan, peel away the foil or parchment paper, and slice with a sharp, clean and wet knife into 9 equal pieces.
Notes
Originally published on the blog in 2012. In 2022, method changed, photos, video, and text all new.