Cheesecake Brownies A Gluten Free
From annieamie 17 years ago
- 25 minutes to make
- Serves 8
Here's a two-layered dessert brownie which is great for snacks and bake sales. This recipe is simple to make and is wheat-free (gluten-free). Almond flour makes a wonderful replacement for flour. The finished product comes out resembling a marble cake with a lucious cheesecake topping. Read more See less
Ingredients
- *Brownie shopping list
- 1 cup butter shopping list
- 3 TB vegetable oil shopping list
- 1 cup of sugar shopping list
- 2 tsp vanilla extract shopping list
- 10 Tb. cocoa powder shopping list
- 4 large eggs, shopping list
- 1 cup ground almond flour (I used Red Mills) shopping list
- 1 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- *Topping shopping list
- 8 ounces cream cheese shopping list
- 2 tablespoons Splenda shopping list
- 1 egg shopping list
- 1 tsp vanilla extract shopping list
- In a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. Set aside. shopping list
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.
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The Rating
Reviewed by 2 people-
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
gardenladyzoe
in Snyder loved it
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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..
peetabear
in mid-hudson valley loved it
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