Gluten Free Chocolate Cheesecake Brownie – a delicious recipe with chocolate, butter, sugar, eggs, vanilla, tapioca flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches above sides of pan.
2
In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat and let cool for 5 mins. Add 1 1/3 cups sugar, eggs and 1 tsp vanilla. Stir in flour and cocoa powder until just combined then transfer to prepared pan.
3
Combine cream cheese, remaining sugar and vanilla. Drop large spoonfuls over chocolate mixture then use a knife to gently swirl to create a marble pattern. Bake for 1 hour 15 mins, or until a skewer inserted in the center comes out clean. Let cool in pan then cut into squares to serve.
862
kcal
Calories
38
g
Fat
118
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 oz dark chocolate, roughly chopped, ½ tbsp butter, 1 1/3 cups granulated sugar, plus 1 tbsp, 2 None large eggs, lightly beaten, and more.
Yes, Gluten Free Chocolate Cheesecake Brownie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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