Flourless Cheesecake Brownies
Super rich and fudgy flourless chocolate brownies with a vanilla cheesecake swirled throughout! These can be completely gluten free and they remain super fudgy no matter what due to there being no flour.
Servings: 12 Pieces
Calories: 305kcal
Ingredients
- ½ Cup Milk Chocolate (90g)
- 1 Cup Dark Chocolate (180g)
- ¼ Cup Butter (55g)
- ⅓ Cup Brown Sugar (65g)
- ¼ Cup Sugar (50g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 2 Tbsp. Cocoa Powder (15g)
- 2 Tbsp. Cornflour (15g)
- ⅛ teaspoon Salt
- ¼ Cup Chocolate Chips, (Optional) (45g)
Cheesecake Mixture;
- 1 Cup Cream Cheese, Room Temperature (250g)
- 1 Medium Egg
- 1 teaspoon Vanilla Extract
- 3 Tbsp. Greek Yoghurt (Or Cream) (50g)
- ¼ Cup Icing Sugar (30g)
Instructions
- Preheat oven to 180°C (350°F) and line an 8”x8” baking pan with baking paper.
- Melt the butter, milk chocolate and dark chocolate together.
- Beat the eggs, sugar, brown sugar and vanilla extract together.
- Add in the chocolate mixture and mix.
- Stir in the cocoa, cornflour, salt and chocolate chips (if adding).
- Pour into the prepared pan in an even layer and set aside.
Cheesecake;
- Beat the cream cheese until smooth.
- Add in the egg, Greek yoghurt, vanilla extract and icing sugar and beat until smooth.
- Drizzle the cheesecake mixture over the brownies and swirl through the brownie mixture with the end of a spoon.
- Place in the oven for 20 minutes.
- The middle will wobble and the tops and sides will be set.
- Allow to cool for 20 minutes before placing in the fridge for at least two hours.
- You can eat these warm straight from the oven but I find the flavour of the cheesecake is better once it has been resting for a few hours. Its even better the next day!
Nutrition
Serving: 1Piece | Calories: 305kcal | Carbohydrates: 28g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 130mg | Potassium: 212mg | Fiber: 3g | Sugar: 20g | Vitamin A: 70IU | Calcium: 44mg | Iron: 3mg