Cheesecake Brownies A Gluten Free |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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. Ingredients:
*brownie |
1 cup butter |
3 tb vegetable oil |
1 cup of sugar |
2 tsp vanilla extract |
10 tb. cocoa powder |
4 large eggs |
1 cup ground almond flour (i used red mills) |
1 tsp. baking powder |
1/4 tsp. salt |
*topping |
8 ounces cream cheese |
2 tablespoons splenda |
1 egg |
1 tsp vanilla extract |
in a small bowl, beat cream cheese until extremely smooth & add splenda, add the egg & vanilla extract: mix well. set aside. |
Directions:
1. Preheat your oven to 350 degrees
2. Cover a 13x9 pan in release aluminum foil OR butter your pan well.
3. *Make the topping by beating the cream cheese until smooth.
4. Add the sugar and beat again until smooth (1 minute) and stir down the batter on the sides of your mixing bowl.
5. Add the egg and vanilla until well-combined.
6. Set this aside until you finish your brownie batter.
7. *In a microwave, melt the butter on high.
8. Remove from microwave and add the cocoa powder and oil, combining well.
9. Add the sugar and vanilla.
10. Add the eggs, one at a time, beating well after each addition.
11. Stir in almond flour, baking powder & salt and mix this until well-combined!
12. Spread the brownie mix into your pan.
13. Pour the cream cheese filling over the brownie base.
14. Using a flat knife or fork, you can swirl the filling to create a pattern on the top to make it look marbled.
15. Bake approximately 25-30 minutes minutes or until cheesecake top
16. ping appears set.
17. 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.)
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