Print

Gluten-Free Fudgy Cheesecake Brownies with Salted Caramel Swirl

Close-up of a fudgy Gluten Free Cheesecake Brownies square with a thick cheesecake layer and caramel swirl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake rich, fudgy gluten-free brownies topped with a creamy cheesecake swirl and a hint of salted caramel for a perfect fall dessert.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed light brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for cheesecake layer)
  • 1 large egg yolk (for cheesecake layer)
  • 1/2 teaspoon vanilla extract (for cheesecake layer)
  • 1/4 cup salted caramel sauce (store-bought or homemade)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large bowl, whisk together the melted butter, 1 1/2 cups granulated sugar, and brown sugar until combined.
  3. Whisk in the 4 eggs one at a time until fully incorporated. Stir in 1 tablespoon vanilla extract.
  4. In a separate bowl, whisk together the gluten-free flour blend, cocoa powder, salt, and baking powder.
  5. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  6. Pour the brownie batter into the prepared pan and spread evenly.
  7. In a medium bowl, beat the softened cream cheese until smooth. Beat in the 1/4 cup sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until the mixture is creamy.
  8. Drop spoonfuls of the cheesecake mixture over the brownie batter. Drizzle the salted caramel sauce over the cheesecake dollops.
  9. Use a knife or skewer to gently swirl the cheesecake and caramel into the brownie batter. Do not over-swirl.
  10. Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight wobble.
  11. Let the brownies cool completely in the pan on a wire rack before lifting out using the parchment overhang and cutting into squares.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best fudgy texture.
  • For an extra fudgy result, slightly underbake them; they will firm up as they cool.
  • Chill the brownies for at least two hours before slicing for clean cuts.

Nutrition

Find it online: https://cookerycourier.com/gluten-free-cheesecake-brownies-fudgy-fall-dessert/