Gluten Free Cheesecake Brownies
A comforting treat combining fudgy brownies with a luscious pumpkin cheesecake swirl, perfect for cozy gatherings or quiet moments at home.
Ingredients
Brownie Ingredients
- 6 oz dark chocolate, coarsely chopped Adds rich chocolate flavor and moisture.
- ½ cup coconut oil Provides moisture and a slight coconut flavor.
- ⅔ cup coconut sugar Sweetener with a hint of caramel flavor.
- 2 large eggs, room temperature Binds ingredients and adds richness.
- 1 teaspoon vanilla extract Enhances overall flavor.
- ⅔ cup Bob’s Red Mill almond flour Adds structure and a nutty flavor.
- ½ teaspoon salt Balances sweetness.
- 1 tablespoon cocoa powder Intensifies chocolate flavor.
Cheesecake Swirl Ingredients
- 4 oz cream cheese, softened to room temperature Adds creaminess and richness.
- ¼ cup coconut sugar For sweetness in the cheesecake layer.
- ⅓ cup pumpkin puree Provides moisture and fall flavor.
- 1 teaspoon cinnamon Adds warm spice.
- ¼ teaspoon nutmeg Enhances the warm spice blend.
- 1 large egg, room temperature Binds the cheesecake layer.
Instructions
Preparation
- Preheat the oven to 325ºF and line an 8x8” baking pan with parchment paper and lightly grease it.
- In a stand mixer, combine the ingredients for the pumpkin cheesecake swirl. Mix until smooth and set aside.
- In a microwave-safe bowl, melt the dark chocolate and coconut oil in 30-second intervals, stirring until smooth.
- Add coconut sugar to the melted chocolate and whisk until well combined, then let it cool to room temperature.
- Incorporate two eggs into the cooled chocolate mixture and mix gently with vanilla extract.
- Fold in the dry ingredients: almond flour, salt, and cocoa powder until there are no visible dry patches.
Assembly
- Spread half of the brownie batter in the bottom of the prepared pan.
- Spread two-thirds of the pumpkin cheesecake mixture over the brownie layer.
- Pour the remaining brownie batter on top and spread it out.
- Dollop the remaining pumpkin cheesecake on top and swirl with a knife.
Baking and Cooling
- Bake for 30-45 minutes, checking for doneness with a toothpick.
- Allow to cool completely in the pan, then cut into 16 squares.
Storage
- Store leftovers in an airtight container at room temperature or refrigerate for up to one week.
- For long-term storage, freeze for up to three months.
Notes
Allow the chocolate mixture to cool before adding eggs to avoid cooking them. Use a sharp knife for clean cuts and store brownies in a single layer.