Cheesecake Brownies A Gluten Free Desserts Recipes

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Cheesecake Brownies A Gluten Free


  • *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.

  • Method:

  • 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.)

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