Cheesecake Swirl Brownie (oh, so yum!)

Gluten-Free-Brownie-Recipe-GF-Scallywag-for-StockedFoods
Quite possibly our new favourite thing ever to bake for friends... and ourselves!

Our friend and chief recipe tester, Jasmine from The Gluten Free Scallywag played around with her cheesecake brownie recipe using our flour mix and brought the goods into the office and oh my! it's a little bit delicious!

Baking gluten free can be a bit of a learning curve, as the gluten, which is the 'glue' that binds most baked goods together isn't present in gluten free flour. So, if gluten free baking is new to you, we suggest starting with recipes that are naturally low in flour. Brownies are a great start and this one is particularly low in flour.

When substituting flours in recipes, we always use the weight of the flour specified and swap it out.

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Gluten Free Cheesecake Brownies

Recipe + Photographs by Jasmine of The Gluten Free Scallywag

Serves 12-15

Brownie

125g butter, chopped

175g rapadura sugar (or brown sugar)

125g gluten free dark chocolate (min 50%)

3 eggs, whisked

50g Anything but Ordinary. Plain Flour

35g cocoa

Cheesecake Swirl

250g cream cheese, at room temperature

30g rapadura sugar (or brown sugar)

1 egg, lightly whisked

The How To:

Preheat oven to 160 degrees Celsius. Line the base and sides of a 20cm square pan with baking paper.

Place butter, sugar and chocolate in a medium, heavy based saucepan and melt over very low heat, until smooth. Allow to cool for 10 minutes.

In a large bowl whisk together Anything but Ordinary. Plain Gluten Free Flour and cocoa. Mix in the whisked eggs and chocolate until just combined. Do not over mix or you’ll have a chewy, tough brownie.

Pour two thirds into prepared pan. Set remaining third aside while you make the cheesecake mixture.

Combine all ingredients in a food processor or beat in a stand mixer until smooth. Dollop on top of the prepared brownie.

Pour the remaining third of brownie mixture on top of the cheesecake. Swirl slightly with a knife.

Bake for approximately 40 minutes until the centre is still just a little bit wobbly.

Allow to cool in the pan.

Store in an airtight container for up to 5 days.