Cheesecake Brownies (gluten free)

Cheesecake Brownies

I was going to swirl brownies but it ended up being simple layers, still delicious. Fudgy brownie layer with cheesecake on top. What could be better? This makes 9 decadent little squares. They may look small but they are rich and satisfying. We served them to my mother-in-law for her birthday and she was very pleased.

Ingredients

Brownie Batter

  • 1 stick of unsalted butter
  • 3 tablespoons light tasting olive oil
  • ¾ cup maple syrup
  • 2 eggs
  • 9 tablespoons cocoa powder
  • ½ teaspoon vanilla extract
  • ½ cup coconut flour

Cheesecake Batter

  • 8 oz, cream cheese
  • 1/4 cup maple syrup
  • One large egg, beaten
  • ¼ teaspoon vanilla extract

Directions

  1. Preheat the oven to 350.
  2. Prepare an 8 by 8 baking pan with cooking spray or butter.
  3. Cut the butter into tablespoon cubes in a medium plastic or glass mixing bowl, and melt in the microwave on 50% power for about 1 ½ to 2 minutes.
  4. Stir in the olive oil.
  5. Whisk the maple syrup into the butter.
  6. Add the eggs and beat.
  7. Gently stir the cocoa powder into until dissolved.
  8. Add the vanilla.
  9. Sift and stir in the coconut flour until just mixed.
  10. Pour into the prepared pan.
  11. In another glass or plastic mixing bowl, cut the cream cheese into tablespoon chunks.
  12. Pour the maple syrup over the cream cheese.
  13. Soften in the microwave on 50% power for 1 ½ to 2 minutes.
  14. Use a large whisk or spoon to beat the cream cheese and maple syrup smooth.
  15. Add the vanilla and egg.
  16. Pour over the brownie batter.
  17. Bake for 35 minutes.
  18. Allow to cool at least 1 hour.
  19. These are good warm, but even better fully chilled.