Gluten-Free Sugar free Chocolate Almond Cheesecake Brownie recipe
If you like brownies and you like cheesecake you are going to thoroughly enjoy this little love baby recipe.
Gluten-free cheesecake brownies are a fudgy chocolate brownie topped with a cheesecake swirl. They’re flourless, super rich, and indulgent!
Gluten-free cheesecake brownies have been my latest obsession. If you like brownies and you like cheesecake you are going to thoroughly enjoy this little love baby recipe.
These fudgy chocolate brownies are swirled with cream cheese. The creamy cheesecake layer is the perfect compliment to the deep, rich chocolate brownie!
Tapioca
Organic Monk Fruit: this is what we’re going to use to sweeten the brownies. It adds a rich, caramel depth to the brownies that are so delish!
Agave Nectar: a little extra sweetness. If you don’t have agave nectar or don’t like it, you can sub in honey or maple syrup instead.
Eggs: just a couple eggs and we’re adding in an extra yolk to bump up the fudge factor of these brownies.
Vanilla: just a splash!
Blanched Almond Flour: this is going to give the brownies some structure. I love super-fine blanched almond flour because it makes for a smoother dessert compared to an almond meal or something with more texture to it.
Cocoa Powder: this will give an extra layer of richness to these brownies!
Salt: just a bit.
Cheesecake layer:
Cream Cheese: this is kinda necessary if you’re making cheesecake brownies! I always go for full fat cream cheese!
Agave Nectar: to sweeten up the cream cheese. You can also sub in honey or maple syrup if you don’t have or like agave nectar.
Egg: will help the cream cheese layer set when we bake it.
Vanilla: to give the cream cheese layer some vanilla vibes.
Make the brownie layer. Whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla.
Once smooth, add the almond flour, cocoa powder, and salt. Whisk until combined and set aside.
Make the cheesecake layer. In a separate, medium bowl, use a clean whisk to cream together the room temperature cream cheese, agave, egg, and vanilla until smooth.
Add the layers to the pan. Line an 8×8 square pan with parchment paper so that it is draped over two sides.
Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners.
Pour the cheesecake batter on top of the brownie layer and spread it out.
Repeat the same to create the first 6 layers then for the seventh layer use a thick cheesecake layer and the eight layer thin chocolate layer for the top.
Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.
Bake. Bake for 30 minutes. Remove the brownies from the oven and allow to cool for 15 minutes before cutting into them.
You can leave them out at room temperature overnight in a sealed container. They’ll keep for about 5 days in the fridge or 3 months in the freezer.
Shave chocolate from a chocolate bar for top decoration
There are a number of types of chocolate that are perfect for making chocolate shavings. You can use any type or brand of chocolate including dark chocolate, milk chocolate and white chocolate.
Purchase your chocolate in block form. You can usually find bulk blocks of chocolate wrapped at most grocery and specialty stores.
Chocolate bars don’t work well for this type of work — your shavings will either wind up too thin or broken.
Before shaving the chocolate, chill it for several hours in the refrigerator. Working with room temperature chocolate will only result in thick, broken, chunky pieces of chocolate instead of thin, delicate shavings.
Materials and Methods
The best way to shave your chocolate is onto a piece of parchment paper. The chocolate won’t stick to the parchment, and the paper will easily catch all of your shavings. When you are done, you can roll the parchment and easily pour the shavings into a bowl. As you learn how to make perfect chocolate shavings, you will find that there are a variety of tools that are safe and make terrific chocolate shavings. Here are just a few:
Use a pastry bench scraper. This broad handled, flat tool has a nice edge that isn’t too sharp or dangerous, but is sharp enough to shave the chocolate. To use the bench scraper, place the block of chocolate on a piece of paper towel set on your parchment (the paper towel will keep the chocolate from sliding) and scrape the bench scraper down the flat surface of chocolate towards you. This method is terrific for making a large amount of chocolate shavings all at once. The shavings will be small, flat, and thin.
Use a melon baller for shavings with a little bit of a curve to them. The downside to this method is that you can only make one shaving at a time, but the shavings are pretty with a nice shape to them. To make chocolate shavings with a melon baller, place the bar on a piece of paper towel on the parchment paper, and lightly scrape the scoop across the surface of the chocolate.
Use a vegetable peeler. This method yields pretty chocolate curls — like pieces of curled ribbon. The downside is that you can only make a single shaving at the time; however, you can make long curled shavings. To use a vegetable peeler, hold the bar of chocolate in one hand (you may want to use a paper towel to avoid having the chocolate melt on your hands) and scrape the peeler across the edge of the chocolate block.
Use the edge of a large spoon. Place the chocolate on a paper towel set on parchment and apply a slight pressure to the edge of the spoon. Begin to rotate the spoon counterclockwise across the surface of the chocolate as you apply pressure. Vary the length of the strokes to change the size and shape of your chocolate shavings.
If you’re looking for more of a wide chocolate curl to garnish your dessert, TLC Cooking offers this simple method for making pretty chocolate curl garnishes.
