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
Ingredients
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
Method
Gluten-free chocolate cheesecake brownie
- 1Preheat 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.
- 2Stir chocolate and butter in a medium saucepan over low heat until smooth. Remove from heat; cool for 5 minutes.
- 3Stir 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.
- 4Combine 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.
- 5Bake for 1¼ hours or until a skewer inserted in the centre comes out clean. Cool brownie in pan before cutting into squares.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020