Gluten Free Brownie Cheesecake Swirl
This gluten free brownie cheesecake swirl is a showstopper dessert that combines two beloved classics in every bite. It's rich, creamy, and totally irresistible.
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Ingredients
For the Brownie
- 1/2 cup Unsalted Butter, melted
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup Gluten Free All-Purpose Flour
- 1/4 teaspoon Salt
- 1 teaspoon Vanilla Extract
For the Cheesecake
- 8 oz Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 Large Egg
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat oven to 350°F and line an 8x8 inch baking pan with parchment paper. For the brownie batter, whisk together melted butter and sugar until combined. Add eggs and vanilla, whisking until smooth.
- Sift in cocoa powder, gluten free flour, and salt. Stir just until no dry streaks remain. Pour brownie batter into prepared pan, reserving 1/4 cup.
- For the cheesecake layer, beat cream cheese and sugar until fluffy. Add egg and vanilla, beating until completely smooth with no lumps.
- Drop spoonfuls of cheesecake mixture over the brownie batter in the pan. Use the reserved brownie batter to drop spoonfuls on top of the cheesecake layer. Swirl everything together gently with a butter spreader or toothpick to create a marbled pattern.
- Bake for 30-35 minutes until edges are set and center has a slight jiggle. Cool completely in the pan, then refrigerate for 2 hours before cutting into squares for the best fudgy texture.
Servings: 16 squares
Nutrition
Serving: 1serving | Calories: 200kcal | Carbohydrates: 21g | Protein: 3g | Fat: 12g
Calories: 200kcal
Cost: $8