Sunday, May 22, 2011

Cheesecake Brownies (Gluten-Free)

O natural light, natural light, wherefore art thou natural light? You are my one true love. The thing that I hold most dear. It is you o natural light that dictates my every move in the kitchen.

For it is you o natural light that can make or break a blog post for me. When you shower your presence down upon me I bask in what you have given me. If you hide among the clouds and linger only to briefly show your face I rely upon the harshest of unnatural light which is unforgiving.

Is there something I can do to bring us closer together? A dance? A prayer?

Heck, I’d even be willing to clean the garbage disposal if it meant you would show your face more often. Alas, in the interim, I will take pictures like those I’ve included here where you decided to peak through and hang out for a bit. Give me a call when you want to hang for a while and I’ll be there in a heartbeat.

Brownie recipe courtesy of Ghirardelli

Cheesecake recipe courtesy of Baking Bites

Cheesecake Brownies

INGREDIENTS

Brownie Batter:

1/2 cup whole almonds

1/3 cup brown rice flour

1 cup Ghirardelli 60% Cacao Bittersweet Chocolate Chips

6 tablespoons unsalted butter, cut into chunks

1/2 teaspoon salt

3/4 cup sugar

1 teaspoon vanilla extract

2 eggs

Cheesecake Batter:

8 ounce cream cheese, room temperature

1/3 cup sugar

1 large egg

1/2 teaspoon vanilla extract

DIRECTIONS

1.) Preheat the oven to 350 degrees with a rack in the lower third of the oven. Line an 8 x 8 inch metal baking pan across the bottom and up two opposite sides with parchment paper.

2.) Add almonds and brown rice flour to a food processor and pulse until the nuts are finely ground. Set aside.

3.) Place the chocolate, butter and salt in the top of a large double boiler over barely simmering water. Stir frequently until the chocolate is melted and the mixture is smooth. Remove the bowl and let cool for 5 minutes. Stir in the sugar and vanilla. Stir in the eggs one at a time. Add the almond and brown rice flour mixture and stir until moistened, and then mix briskly about 40 strokes.

4.) Scrape the batter into the prepared pan and spread it evenly. Set aside.

5.) In a medium bowl, beat cream cheese, sugar, egg and vanilla extract until smooth. Drop in dollops onto prepared brownie batter. Gently swirl two batters with a butter knife.

6.) Bake for 40-45 minutes until the brownies and cheesecake are set. A knife inserted into the cheesecake mixture should come out clean. The edges of the brownie should be lightly browned. Cool in the pan completely before cutting and serving.

Servings: 16


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15 Responses to “Cheesecake Brownies (Gluten-Free)”

  1. 1

    Meg — May 22, 2011 @ 8:32 PM

    Oh, for the love of Pete! Are you trying to kill me?

    • Wendy replied: — May 22nd, 2011 @ 8:35 PM

      Meg you know I almost always love what I make but I have to say these really are incredible. Put this on the list of things to eat after your reunion:)

  2. 2

    Nelly Rodriguez — May 23, 2011 @ 11:01 AM

    These look…perfect! Wow, wonder if these ship well? ;) and again, welcome to the LAtimesfood #weekendeats! We’re a crazy foodie bunch of delicious eats!

  3. 3

    Brooks at Cakewalker — May 23, 2011 @ 11:04 AM

    Gorgeous brownies! Your marbling technique is spot on…now I’m fixated on the photos thinking of chocolate and cream cheese. Brava!

  4. 4

    Shelby — May 24, 2011 @ 4:49 AM

    I have been looking for a brownie recipe that was gluten free that looked this yummy! Grumpy has a co-worker who always misses out when I bake because she is gluten intolerant….so I have promised to make something she can eat next time. Think I just found it! These look delicious!

  5. 5

    Dan — May 24, 2011 @ 9:17 AM

    What a great gluten-free dessert! Combining brownies and cheesecake is pure genius. I’d make the “all you need is bacon” comment, but I won’t. Maybe a small scoop of cherry ice cream to top it off. Mmmmmmmm.

  6. 6

    Heather at FarmgirlGourmet — May 24, 2011 @ 11:08 AM

    WHOA NELLY! I want those….now. Yum!! Excellent job!!!

  7. 7

    Lauren at Keep It Sweet — May 24, 2011 @ 8:05 PM

    This post made me laugh because I’ve been having the same problem with weather/light! Your brownies still look fabulous and delicious!

  8. 8

    Kate — May 24, 2011 @ 8:47 PM

    These sound absolutely amazing!! And I can relate to your Ode to Natural Light :) I have zero and wish there was a wall of my house that I could just tear down to get some light in here.

  9. 9

    Adriana — May 25, 2011 @ 6:17 AM

    These zebra brownies look so good! I work full time and feel the pain of not having enough natural light most of the time. Love the mood captured with the pictures.

  10. 10

    Eliana — May 27, 2011 @ 7:14 PM

    Gorgeous looking brownies girl! Love how you marbled them. Could not look more delicious. As for natural light, often find myself doing the sun dance in my apartment. We should meet up one day for me to show you. it works sometimes.

  11. 11

    Sweet & Simple (Michelle Jaffee) — June 10, 2011 @ 8:52 PM

    This post speaks to me (and I love your writing!)… as a brand new blogger/food photographer natural light is my bff and worst enemy all in the same moment. Enjoying your blog already! XO

    • Wendy replied: — June 11th, 2011 @ 6:36 AM

      Michelle thanks so much for your kind words!

  12. 12

    LucyInAust — March 28, 2012 @ 5:16 AM

    I made these with some slight adjustments and they were fantastic! I added some extra butter and cocoa to the brownie section; to the cheesecake section I added an extra egg and 1/4 cup cream, I also whipped it until it was thick so the cheesecake layer was nice and big! I didn’t bother with swirling them together … and it looked beautiful! Delicious taste!! Thanks for the great recipe!

    • Wendy replied: — March 28th, 2012 @ 8:09 AM

      I’m thrilled that you enjoyed the recipe. I’ll have to try your adjustments. Would love to have a thick cheesecake layer. Thanks for stopping by!

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