25 April 2011

gluten-free chocolate cheesecake brownies

Here are the brownies that I brought to last week's dessert potluck. They happen to be gluten-free and they are once again from that Quinoa 365 cookbook. I promise I'll lay off that one for a little while. They are super fudgey and rich, maybe a little more so than I generally like my brownies, but they are tasty. I'm actually of the absurd and evil belief that brownies from a box mix are more delicious than any brownie I've ever made from scratch. I know, I know. Traitorous. Murderous. Absolutely sinful. But there, I said it. I love brownies from a mix. I love that thin crust-like layer they get, I love how they are the perfect blend between fudgey and cakey. I love everything about them, except maybe any mystery ingredients they've stuck in there. Turn me into the police, tell my family I love them and I'm so sorry for letting everyone down.

But, if you'd like to make your own gluten-free, superfood, fudgey brownies... well, be my guest.  Here's a recipe.

Gluten-Free Chocolate Cheesecake Brownies
For the Brownie Base
  • 1 1/2 cup semisweet chocolate chips
  • 1/2 cup butter
  • 1/3 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1/2 cup quinoa flour

For the Cheesecake Topping
  • 8 oz package light cream cheese, softened
  • 1/2 tsp vanilla
  • 1/4 cup sugar
  • 1 egg
  • 1 tbsp milk
  • 2 tbsp quinoa flour
  • 1/4 cup semisweet chocolate chips
  1. Preheat the oven to 325 degrees and grease an 8 or 9" square baking pan. In a small saucepan, melt chocolate chips and butter together and stir. Remove from heat.
  2. In a medium bowl, beat the sugar, eggs and vanilla together. Add in the melted chocolate mixture, then the flour and mix until blended. Spread in the bottom of the pan.
  3. In another medium bowl, beat the cream cheese, vanilla, sugar and egg together. Blend in the milk and flour and then divide the mixture in half. Spread the other half over the brownie base in the pan.
  4. In the small saucepan, melt the chocolate chips over low heat and then add to the reserved cheesecake mixture and blend. Drizzle over cheesecake mixture in pan and then use a knife to swirl the surface into a pretty pattern. (Mine didn't drizzle very well at all, so I just spooned mounds of the chocolatey stuff on the cheesecake layer and then swirled with a knife.)
  5. Bake for 35 minutes until the middle of the cheesecake just springs back a bit when gently pressed. Cool and chill before you even think of cutting them, or it will be a big old mess. Trust. Makes 16 small brownies or nine gigundo brownies.
This recipe requires a lot of dishes. You need a saucepan, a medium bowl that ends up getting chocolatey and then another medium bowl to mix the cheesecake topping without getting it chocolatey. Then the pan. And an electric mixer and of course the measuring cups and spoons and a spatula to scrape it out of the bowl and into the pan. And finally, a knife to swirl the damn topping. But they are good and gluten-free, if you're staying away from the gluten. Which I didn't even realize was a thing until like a year or two ago.


  1. I agree with you. Despite trying many recipes for homemade brownies, the best ones are always from a mix. Inexplicable!

  2. Nick has managed to replicate that mysterious quality that brownies from a box have (even I have to agree, boxed brownies do seem to taste the best, but is that because we were brought up on them? My grandma always made them that way even though all of her other stuff was from scratch). My challenge has been to create vegan brownies that taste like brownies from a box. Haven't mastered that one yet.

  3. I love the texture of boxed brownies, that's what does it for me...

  4. Wonderful recipe and pics! I'm with you, though. Brownies from a box are the bomb.

  5. No way, girl, I'm with you. Box brownies ROCK!! I did make some at Valentine's day with a recipe I got from Bon Appetit. I'll email it to you. They were pretty delicious.

    PS - your brownies were divine, and the tang from the cheesecake layer was superb!


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