Flourless Cheesecake Brownies
From luisascatering 10 years ago
- n/a to make
- Serves 8
I love this recipe because it involves no faux sugar or funky gf flours. Some people upon hearing the word "gluten free" have an instant negative reaction, I think due to so many horrible tasting products out there! Read more I promise these homemade treats are sinful and delicious and most important: NO ONE will know you made them healthier :-) See less
Ingredients
- Brownie Layer: shopping list
- 4 eggs shopping list
- 1 cup unsweetened cocoa powder shopping list
- 1 cup coconut sugar shopping list
- 6 Tablespoons coconut oil, Melted shopping list
- 4 Teaspoons Mexican vanilla extract shopping list
- Pinch of Pink Himalayan salt shopping list
- ~ shopping list
- cheesecake Layer: shopping list
- 8 Ounces cream cheese, Room Temperature shopping list
- 1/3 Cup heavy cream shopping list
- 1/3 Cup sour cream shopping list
- 1/3 Cup plus 2 Tablespoons coconut sugar shopping list
- 1/2 Tablespoon Mexican vanilla extract shopping list
- 2 eggs, Room Temperature shopping list
How to make it
- Pre heat the oven to 350 degrees. Mix dry ingredients together. Add eggs one at a time until combined. Then Add the melted coconut oil and vanilla extract. Mix well and pour into a greased 8×8 inch pan. Bake brownies for 15 minutes (or until a tooth pick inserted into the middle of the brownies comes out clean).
- Beat all the ingredients together until smooth. It is important that the cream cheese is room temp or it will chunk up. You can use a hand blender to smooth out the mixture if that happens. Pour cheesecake mix over baked brownie layer. Return to the oven and bake 25-30 minutes, or until the cheesecake layer is lightly brown. Allow to cool for several hours before serving or chill overnight. Cut into squares the size you like and serve.
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