Who doesn’t need a little dessert…now and then?
I try not to make desserts (in fact, right now, I’m supposed to be eating no sugar at all. I’ve been mostly good). When I do, I often try to go for grain-free options, because I feel like they’re healthier if they’re focused on ingredients that are not all carb. They are going to involve sugar since they are dessert. But at least I can skip the flour.
These brownies are so rich and fudgy that you only need a teeny, tiny piece. Seriously. (It would take me, like, 6 months to eat the pan by myself, for as often as I eat dessert…frozen in small squares.) They would be great to take to a party, and especially nice for gluten-free friends, since, you know…they have no gluten and are safe.
(But just a small tip…if you are baking for someone who truly has an allergy to gluten, like a serious one, use only equipment that has been freshly cleaned with a new sponge, dried with a clean towel, and bake in a throw-away pan lined with parchment paper. This helps to avoid cross-contamination so that your very sensitive friend will not refuse the dessert you so thoughtfully prepared.)
Even if you are not gluten-free, you will enjoy this one. My husband doesn’t even like cheesecake or brownies…and he likes these. That should say something.
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Grain-Free Chocolate Walnut Cheesecake Brownies
Makes about 16 small servings.
Ingredients:
- ½ c. butter
- 8 oz. cream cheese, divided
- 1 c. sucanat, divided
- 3 eggs, divided
- 2 tsp. vanilla, divided
- ¼ c. cocoa powder
- 2 tbsp. coconut flour
- 1 c. crispy walnuts
Directions:
In a medium saucepan over medium-low heat, melt ½ c. butter, ½ c. cream cheese, and ¾ c. sucanat. Beat together well.
Add 2 eggs, cocoa powder, and 1 tsp. vanilla. Beat again until well combined; add the coconut flour and mix again until smooth. Add the walnuts and stir briefly. Set aside.
In another saucepan, add ½ c. cream cheese, 1 egg, 1 tsp. vanilla. Mix until smooth.
Grease an 8″ round or 8×8 cake pan. Pour 2/3 of chocolate batter in, then all of the white batter, then the remaining chocolate batter. Use a toothpick to swirl together. Bake at 350 for 30 min., or until a toothpick inserted comes out clean.
Grain-Free Chocolate Walnut Cheesecake Brownies
Ingredients
- 1/2 cup butter
- 8 oz cream cheese, divided
- 1 cup sucanat, divided
- 3 eggs, divided
- 2 tsp vanilla, divided
- 1/4 cup cocoa powder
- 2 tbsp coconut flour
- 1 cup crispy walnuts
Instructions
- In a medium saucepan over medium-low heat, melt ½ c. butter, ½ c. cream cheese, and ¾ c. sucanat. Beat together well.
- Add 2 eggs, cocoa powder, and 1 tsp. vanilla. Beat again until well combined; add the coconut flour and mix again until smooth. Add the walnuts and stir briefly. Set aside.
- In another saucepan, add ½ c. cream cheese, 1 egg, 1 tsp. vanilla. Mix until smooth.
- Grease an 8" round or 8x8 cake pan. Pour 2/3 of chocolate batter in, then all of the white batter, then the remaining chocolate batter. Use a toothpick to swirl together.
- Bake at 350 for 30 min., or until a toothpick inserted comes out clean.
These look amazing! I may have to make them today! Thanks for the recipe.
When do you add the remaining 1/4 c. Of sucanat?