Gluten-Free Cheesecake Brownies

Forget the box of gluten-free  brownie mix! This homemade gluten-free  cheesecake brownie recipe delivers a rich, fudgy  chocolate brownie base swirled with a tangy, sweet cream cheese layer. These brownies are so decadent and delicious, no one will ever guess they’re gluten-free

Why This Recipe is a Must-Try

• Ultimate Fudginess: A dense, moist chocolate brownie base that melts in your mouth.
• Tangy Cheesecake Swirl: A thick, creamy layer of cheesecake adds a delightful contrast.
• Easy to Make: Surprisingly simple and takes only about an hour, including baking time.
• Gluten-Free Perfection: Achieves the perfect brownie texture and flavor without any gluten.

Creating Your Gluten-Free Cheesecake Brownies: A Step-by-Step Guide

1. Prep: Preheat your oven to 350°F (175°C).
2. Cheesecake Filling: In a large bowl, combine cream cheese, sugar, and eggs. Beat until smooth and creamy.
3. Brownie Batter: In a separate bowl, mix the dry ingredients: gluten-free flour (Bob’s Red Mill 1-to-1 or Cup4Cup recommended), cocoa powder, and sugar.
4. Assemble: Line a baking pan with parchment paper or grease it. Pour most of the brownie batter into the pan, reserving a small amount. Pour the cream cheese filling evenly over the brownie batter.
5. Swirl: Thin the reserved brownie batter with a tiny bit of water. Dollop it over the cream cheese filling. Use a fork or toothpick to swirl the brownie batter into the cream cheese for a marbled effect.
6. Bake: Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the brownies to cool completely before slicing and serving.

Tips and Tricks for Brownie Bliss

• Flour Choice is Key: For the best texture, use a 1-to-1 gluten-free baking flour like Bob’s Red Mill 1-to-1 or Cup4Cup. Almond flour, coconut flour, or rice flour are not recommended for this recipe.
• Mix-Ins: Enhance the flavor with chopped nuts (walnuts or macadamia nuts are great), or add chocolate chips to the cream cheese filling.
• Raspberry Swirl: For a fruity twist, swirl in raspberry coulis or your favorite berry jam instead of the brownie batter dollops.
• Less Cheesecake: If you prefer a less pronounced cheesecake flavor, halve the cream cheese filling recipe. Layer half the brownie batter, the cream cheese filling, and then the remaining brownie batter.
• No Cheesecake: If you’re not a fan of cheesecake, you can omit the cream cheese filling entirely and bake just the brownie batter for an extra-chocolatey treat.
• Serving Suggestion: These brownies are especially delicious chilled. Store them in the refrigerator or freezer for a fudgy texture. They can be frozen for up to four months or refrigerated for up to two weeks.

Making with Regular Flour

This recipe works perfectly well with regular all-purpose flour. Simply substitute the gluten-free flour with your preferred regular baking flour.

Gluten-Free Cheesecake Brownies

Course: Gluten Free Cuisine: American Difficulty: Easy

Servings: 24 servings

Prep time: 30 minutes

Cooking time: 45 minutes

Total time: 1 hour 10 minutes

Forget the box of gluten-free  brownie mix! This homemade gluten-free  cheesecake brownie recipe delivers a rich, fudgy  chocolate brownie base swirled with a tangy, sweet cream cheese layer.

Ingredients

• For the Cream Cheese Filling:
• 16 oz (2 packages) full-fat brick-style cream cheese, softened
• 2/3 cup white sugar
• 2 eggs
• Optional: ½ cup chocolate chips
• For the Brownie Batter:
• 1 cup (2 sticks) butter, melted
• 2 cups white sugar
• 4 eggs
• ¼ teaspoon salt
• 1 cup cocoa powder
• 1 cup all-purpose gluten-free flour (or regular flour)
• Optional: ½ cup chopped walnuts

Directions

• Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
• In a large bowl, blend cream cheese, sugar, and eggs until smooth.
• In a separate bowl, mix melted butter, sugar, eggs, and salt using an electric mixer.
• Stir in cocoa powder and nuts, if using, then add flour and mix until a smooth batter forms.
• Pour the brownie batter into the prepared pan, reserving a small amount to swirl on top.
• Spread the cream cheese filling evenly over the brownie batter.
• Thin the reserved brownie batter with a small amount of water, dollop over the cream cheese layer, and swirl with a toothpick or fork.
• Bake for 35-40 minutes until the batter is set and a toothpick inserted in the center comes out clean.
• Let cool completely before cutting. Store in an airtight container at room temperature, in the fridge, or freeze for longer storage.