Gluten-Free Brownies with a Creamy Cheesecake Layer

Gluten-Free Brownies with a Creamy Cheesecake Layer

These Gluten-Free Cheesecake Brownies combine rich, fudgy chocolate brownies with a smooth, tangy cheesecake layer. They’re decadent without being overly complicated, and the cheesecake swirl makes them look bakery-worthy.

Ingredients

For the brownie layer

• ½ cup (113 g) unsalted butter, melted
• ¾ cup (150 g) granulated sugar
• ½ cup (100 g) packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (75 g) unsweetened cocoa powder
• ½ cup (60 g) gluten-free all-purpose flour blend
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (85 g) semi-sweet chocolate chips, optional

For the cheesecake layer

• 8 oz (225 g) cream cheese, softened
• ¼ cup (50 g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 2 tablespoons sour cream or Greek yogurt

Instructions

1. Prepare the pan.
   Preheat your oven to 350°F (175°C).

   Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides so the brownies can be lifted out easily.

2. Make the brownie batter.
   In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
3. Add the eggs.
   Whisk in the eggs and vanilla until the mixture is glossy and well combined.
4. Add the dry ingredients.
   Sift in the cocoa powder, gluten-free flour, baking powder, and salt.

   Fold gently until just combined. Don’t overmix.

5. Add chocolate chips.
   Fold in the chocolate chips if using.
6. Prepare the cheesecake mixture.
   In another bowl, beat the softened cream cheese and sugar until smooth.

   Add the egg yolk, vanilla, and sour cream. Beat just until creamy and combined.

7. Layer the batter.
   Spread about two-thirds of the brownie batter evenly into the prepared pan.

   Spoon the cheesecake mixture over the brownie layer and gently spread it into an even layer.

8. Add the remaining brownie batter.
   Drop spoonfuls of the remaining brownie batter over the cheesecake layer.

   Use the tip of a knife or skewer to gently swirl the brownie batter through the cheesecake layer.

   Don’t over-swirl—you want distinct chocolate and cheesecake sections.

9. Bake.
   Bake for approximately 30–38 minutes, or until the edges are set and the center is just slightly soft.

   A toothpick inserted into the brownie portion should come out with a few moist crumbs rather than completely clean batter.

10. Cool completely.
    Remove the pan from the oven and place it on a wire rack. Let the brownies cool completely in the pan.
11. Chill.
    For the cleanest cuts and the creamiest cheesecake layer, refrigerate the brownies for at least 1–2 hours before slicing.
12. Slice and serve.
    Lift the brownies out using the parchment paper. Cut into squares with a sharp knife.

    For especially clean cuts, wipe the knife between slices.

Tips for Fudgy Gluten-Free Brownies

• Use a gluten-free flour blend designed for baking, preferably one containing xanthan gum.
• Don’t overmix the brownie batter after adding the flour.
• Avoid overbaking—the brownies should still look slightly soft in the center.
• Let them cool completely before cutting.
• Chilling overnight gives the brownies an especially dense, fudgy texture.
• Make sure all packaged ingredients, particularly chocolate and gluten-free flour, are certified gluten-free if you’re baking for someone with celiac disease.

Easy Variations

Chocolate Chip Cheesecake Brownies:
Add extra chocolate chips to the brownie batter and sprinkle a few over the top.

Raspberry Cheesecake Brownies:
Swirl 2–3 tablespoons raspberry jam into the cheesecake layer before baking.

Peanut Butter Cheesecake Brownies:
Mix ¼ cup creamy peanut butter into the cheesecake layer.

Mint Chocolate:
Add ¼ teaspoon peppermint extract to the cheesecake layer and use dark chocolate chips.

Espresso Brownies:
Add 1 teaspoon instant espresso powder to the cocoa mixture for a deeper chocolate flavor.

For an Extra Chocolatey Top

Melt ¼ cup chocolate chips with 1 teaspoon coconut oil and drizzle over the completely cooled brownies.

You can also sprinkle the top with chopped toasted nuts or flaky sea salt.

Storage

Because of the cheesecake layer, store the brownies in an airtight container in the refrigerator.

They will keep well for approximately 4–5 days.

For the best texture, let them sit at room temperature for 10–15 minutes before serving.

Freezing

Cut the fully chilled brownies into individual squares and wrap them tightly in plastic wrap.

Place them in a freezer-safe container and freeze for up to 2 months.

Thaw overnight in the refrigerator.

Makes

16 brownies

For the ultimate texture, chill them overnight and serve slightly cool—the result is a fudgy chocolate brownie base, creamy cheesecake center, and beautiful brownie-cheesecake swirls in every bite.