Description
These gluten-free cheesecake brownies are rich, fudgy, and irresistibly delicious! Made with almond meal instead of wheat flour, they’re naturally flourless and swirled with a creamy cheesecake topping. A must-try for chocolate lovers!
Ingredients
Scale
Brownie Base:
- Nonstick cooking spray
- 2 large eggs
- 3/4 cup finely ground almond meal
- 1/3 cup unsweetened cocoa powder
- 1/8 tsp kosher salt
- 3/4 tsp baking soda
- 1/4 cup water
- 1/2 cup raw honey
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Cheesecake Swirl:
- 6 oz 1/3 less fat cream cheese, softened
- 2 tbsp sugar
- 1 tsp vanilla extract
Instructions
- Preheat & Prep: Preheat oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper and coat with nonstick spray.
- Mix Brownie Batter: In a medium bowl, whisk together eggs, almond meal, cocoa powder, salt, and baking soda. Stir in water, honey, and 1 tsp vanilla extract until combined.
- Melt Chocolate: In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until smooth. Let cool slightly, then stir into the brownie batter.
- Make Cheesecake Swirl: In a separate bowl, beat together cream cheese, sugar, and 1 tsp vanilla extract until smooth.
- Assemble: Pour the brownie batter into the prepared pan and smooth the top. Dollop the cheesecake mixture over the batter, then use a knife to swirl the two together.
- Bake: Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool & Serve: Let cool in the pan for 30 minutes, then slice into 12 brownies.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Substitute maple syrup for honey if preferred.
- For an extra fudgy texture, slightly underbake the brownies.
Nutrition
- Serving Size: 1 brownie
- Calories: 182 kcal
- Sugar: 16g
- Sodium: 75 mg
- Fat: 10g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5 g
- Protein: 4g
- Cholesterol: 28 mg