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.
Yield: 9 brownies
Ingredients
For the cheesecake mixture
- 8 ounces cream cheese at room temperature
- ⅛ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- ½ cup (100 g) granulated sugar
- 1 (50 g (weighed out of shell)) egg at room temperature
For the brownie base
- ⅝ cup (88 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blend info)
- ¼ teaspoon xanthan gum (omit if your blend already contains it)
- ⅓ cup (27 g) Dutch-processed cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter melted and cooled
- 2 (100 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces mini 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.