Gluten-free chocolate cheesecake brownie

Rich and creamy cheesecake slice with chocolatey swirls makes an indulgent mid-afternoon treat.

  • 1 hr 30 mins cooking
  • Makes 24 Item
  • Print


Gluten-free chocolate cheesecake brownie
  • 150 gram dark chocolate, chopped coarsely
  • 150 gram butter
  • 1 1/4 cup (275g) caster sugar
  • 2 eggs, beaten lightly
  • 2 teaspoon vanilla extract
  • 1/2 cup (75g) tapioca flour
  • 1/2 cup (65g) gluten-free self-raising flour
  • 1/3 cup (35g) dutch cocoa powder
  • 227 gram cream cheese
  • 1 tablespoon caster sugar, extra


Gluten-free chocolate cheesecake brownie
  • 1
    Preheat oven to 160°C/325°F. Grease a deep 22cm (9-inch) square cake pan; line base and sides with baking paper, extending paper 5cm (2 inches) above sides of pan.
  • 2
    Stir chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat; cool for 5 minutes.
  • 3
    Stir sugar into chocolate mixture; add egg and half the extract, stir to combine. Stir in sifted flours and cocoa until combined. Pour mixture into pan.
  • 4
    Combine cream cheese, extra sugar and remaining extract in a small bowl. Drop large spoonfuls of cream cheese mixture over chocolate mixture. Use a knife to gently swirl to create a marble pattern.
  • 5
    Bake for 1¼ hours or until a skewer inserted in the centre comes out clean. Cool brownie in pan before cutting into squares.

More From Women's Weekly Food