How to make Gluten Free Chocolate Cheesecake Brownies

Prep Time: 20 mins

Cook Time: 35 mins

Total Mins: 55 mins

Servings: 16 pieces

Ingredients

BROWNIE BASE

• 1½ cups chocolate chips
• ½ cup butter
• ⅓ cup sugar
• 2 eggs
• ½ teaspoon vanilla extract
• ½ cup quinoa flour

CHEESECAKE TOPPING

• ¼ cup chocolate chips
• 250 gram package cream cheese (room temperature)
• ½ teaspoon vanilla extract
• ¼ cup sugar
• 1 egg
• 1 tablespoon milk
• 2 tablespoon quinoa flour

Instructions: 

Preheat the Oven:

• Start by preheating your oven to 325°F.
• Prepare an 8-inch square baking pan by lining it with parchment paper or foil, ensuring that about 2 inches hang over two sides of the pan. This overhang will help you lift the brownies out of the pan once they're done. 

The Brownie Base:

Melt the Chocolate and Butter:

• Place the chocolate chips in a small, microwave-safe bowl.
• Microwave them on high for 1 minute, then stir. Add the butter to the bowl and microwave for an additional 30 seconds.
• Stir well to make sure the mixture doesn’t burn. If the chocolate isn’t fully melted, microwave it for another 30 seconds, stirring until the mixture is smooth. Set this aside.

Mix the Wet Ingredients:

• In a medium-sized mixing bowl, whisk together the sugar, eggs, and vanilla extract until well combined.
• Pour the melted chocolate mixture into the bowl and stir everything together until fully incorporated.

Add the Dry Ingredients:

• Gradually add the flour to the mixture, stirring until the batter is smooth and well mixed. Pour the brownie batter into the prepared pan, spreading it out evenly. 

Preparing the Cheesecake Topping:

Melt the Chocolate for the Topping:

• Place the chocolate chips in a small bowl and microwave on high for 30 seconds. Stir the chocolate, and if it isn’t completely melted, microwave for another 30 seconds, stirring until smooth. Set this aside to cool slightly.

Make the Cheesecake Mixture:

• In a medium bowl, beat the cream cheese until smooth, then add the vanilla, sugar, and egg. Mix until everything is well blended. Stir in the melted chocolate until fully combined. 

Add the Flour and Milk:

• Mix in the flour and milk until the cheesecake batter is smooth. Transfer about ½ cup of the cheesecake mixture to a small bowl with the melted chocolate and mix thoroughly. Set this aside.

Assemble the Cheesecake Layer:

• Spread the remaining plain cheesecake mixture over the brownie base, ensuring an even layer.

Create the Swirl Pattern:

• Drop spoonfuls of the chocolate cheesecake mixture over the top of the plain cheesecake layer.
• Using a knife or skewer, gently swirl the chocolate into the plain cheesecake to create a marbled effect. Be careful not to drag the knife too deeply to avoid disturbing the brownie base.

Bake the Brownies:

• Place the pan in the preheated oven and bake for 32-35 minutes. The cheesecake layer should spring back slightly when gently pressed in the center, indicating that it's done.

Cool and Chill:

• Allow the brownies to cool completely in the pan. Once cooled, transfer them to the fridge and chill overnight before cutting.

Tips for Perfect Slices:

Use a Hot Knife:

• To get clean, sharp edges when cutting the brownies, run a large knife under hot water, then wipe it dry. Make a single cut, then repeat the process for each subsequent slice. 

Avoid Overcooking:

• Cheesecake tends to crack if it’s overcooked or if it cools too quickly. The cheesecake layer should be set but still slightly jiggly when done. Take note of how long it takes to cook in your oven for future reference.