Written by Kate Tietje
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 they’re healthier if they’re focused on ingredients that are not all carb. They are going to involve sugar since they are desserts. 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.
Chocolate Cheesecake Brownies
This recipe makes about 16 small servings.
Ingredients:
- ½ cup butter
- 8 oz. cream cheese, divided
- 1 cup sucanat, divided
- 3 eggs, divided
- 2 tsp. vanilla, divided
- ¼ cup cocoa powder
- 2 tbsp. coconut flour
- 1 cup crispy walnuts
Directions:
Step 1: In a medium saucepan over medium-low heat, melt ½ cup butter, ½ cup cream cheese, and ¾ cup sucanat. Beat together well.
Step 2: Add 2 eggs, cocoa powder, and 1 teaspoon of vanilla. Beat again until well combined; add the coconut flour and mix again until smooth. Add the walnuts and stir briefly. Set aside.
Step 3: In another saucepan, add ½ cup cream cheese, 1 egg, 1 teaspoon of vanilla. Mix until smooth.
Step 4: Grease an 8″ round or 8×8 cake pan. Pour 2/3 of the chocolate batter in, then the white batter, then the remaining chocolate batter. Use a toothpick to swirl together. Bake at 350ºF for 30 minutes or until a toothpick inserted comes out clean.
Chocolate Cheesecake Brownies
Ingredients
- ½ cup butter
- 8 oz. cream cheese divided
- 1 cup sucanat divided
- 3 eggs divided
- 2 tsp. vanilla divided
- ¼ cup cocoa powder
- 2 tbsp. coconut flour
- 1 cup crispy walnuts
Instructions
- In a medium saucepan over medium-low heat, melt ½ cup butter, ½ cup cream cheese, and ¾ cup sucanat. Beat together well.
- Add 2 eggs, cocoa powder, and 1 teaspoon of 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 cup cream cheese, 1 egg, 1 teaspoon of vanilla. Mix until smooth.
- Grease an 8" round or 8x8 cake pan. Pour 2/3 of the chocolate batter in, then the white batter, then the remaining chocolate batter. Use a toothpick to swirl together. Bake at 350ºF for 30 minutes 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?
How can I save this digitally? I don’t see how to pin it which means I will never find it again.
If you click on “Print Recipe” down in the recipe box, then there should be an option that pops up on your computer to “save as .pdf”