Ingredients

How to make it

  • Preheat your oven to 350 degrees
  • Cover a 13x9 pan in "release" aluminum foil OR butter your pan well.
  • *Make the topping by beating the cream cheese until smooth.
  • Add the sugar and beat again until smooth (1 minute) and stir down the batter on the sides of your mixing bowl.
  • Add the egg and vanilla until well-combined.
  • Set this aside until you finish your brownie batter.
  • *In a microwave, melt the butter on high.
  • Remove from microwave and add the cocoa powder and oil, combining well.
  • Add the sugar and vanilla.
  • Add the eggs, one at a time, beating well after each addition.
  • Stir in almond flour, baking powder & salt and mix this until well-combined!
  • Spread the brownie mix into your pan.
  • Pour the cream cheese filling over the brownie base.
  • Using a flat knife or fork, you can swirl the filling to create a pattern on the top to make it look "marbled."
  • Bake approximately 25-30 minutes minutes or until cheesecake top
  • ping appears set.
  • Refrigerate or let cool on your kitchen counter and then cut into squares. ( I refrigerate this for at least two hours but you can eat this at room temp.)
This photo is to show you the marbling effect of the topping only.   Close

Reviews & Comments 3

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  • kelp0op 2 years ago
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    " It was excellent "
    gardenladyzoe ate it and said...
    This sounds really good. There are a few children at my school who are on gluton-free diets, so this will be just what the Dr. ordered. TY
    Was this review helpful? Yes Flag
    " It was excellent "
    peetabear ate it and said...
    thank you for a wonderful Gluten Free recipe and for putting it in the 101 Gluten free group... you have a 5 in my book..
    Was this review helpful? Yes Flag

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