Flourless Cheesecake Brownies

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Flourless Cheesecake Brownies

These Flourless Cheesecake Brownies are rich, fudgy, and swirled with a creamy cheesecake topping. Made with wholesome almond meal instead of traditional flour, they are entirely gluten-free without sacrificing flavor or texture. Whether you’re looking for a healthier dessert or just love a good chocolate treat with a twist, these brownies are the perfect indulgence.

Why You’ll Love This Recipe:

  • Gluten-free and flourless – perfect for those with gluten sensitivities
  • Rich and chocolatey – intense cocoa flavor balanced with a swirl of cheesecake
  • Naturally sweetened – made with raw honey instead of refined sugar
  • Easy to make – minimal prep, simple ingredients, and ready in under an hour

 Ingredients (Makes 12 Brownies)

For the Brownie Base:

  • Nonstick cooking spray
  • 2 large eggs (separate 1 egg white and set aside)
  • ¾ cup finely ground almond meal or almond flour (such as Bob’s Red Mill)
  • ⅓ cup unsweetened cocoa powder
  • ⅛ teaspoon kosher salt
  • ¾ teaspoon baking soda
  • ¼ cup water
  • ½ cup raw honey
  • 1 teaspoon vanilla extract
  • ½ cup semisweet chocolate chips

For the Cheesecake Swirl:

  • 6 oz (about ¾ block) 1/3 less fat cream cheese, softened
  • 2 tablespoons sugar
  • 1 egg white (reserved from earlier)
  • 1 teaspoon vanilla extract

 Instructions

  1. Preheat and Prepare the Pan: Preheat your oven to 325°F (163°C). Spray a 9×9-inch baking pan with nonstick spray. Line the pan with two strips of parchment paper, leaving a 2-inch overhang on all sides for easy lifting.
  2. Make the Brownie Batter: In a medium bowl, whisk together 1 whole egg and 1 yolk. Add the water, raw honey, and 1 teaspoon vanilla extract. Mix well.
  3. Combine Dry Ingredients: In a large mixing bowl, whisk together the almond meal, cocoa powder, salt, and baking soda.
  4. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir until smooth. Fold in the chocolate chips.
  5. Prepare the Cheesecake Swirl: In another bowl, combine the softened cream cheese, sugar, reserved egg white, and remaining 1 teaspoon vanilla. Beat until smooth and creamy.
  6. Assemble the Brownies: Pour the brownie batter into the prepared pan and smooth the top. Gently pour the cheesecake mixture over the top and spread evenly. Use a toothpick or knife to swirl the cheesecake layer into the brownie base for a marbled effect.
  7. Bake: Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool and Slice: Let the brownies cool in the pan for at least 30 minutes before lifting out and slicing into 12 squares.

Serving Tips

These brownies are delicious on their own but even better served slightly chilled. For an extra indulgence, enjoy with a dollop of whipped cream or a scoop of vanilla frozen yogurt.

 Nutrition Information (Per Serving)

  • Calories: 182
  • Carbohydrates: 21 g
  • Protein: 4 g
  • Fat: 10 g
  • Fiber: 1.5 g
  • Sugar: 18 g
  • Saturated Fat: 4 g
  • Cholesterol: 34.5 mg
  • Sodium: 164 mg

 

 

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