Flourless Cheesecake Brownies
Rich, fudgy flourless brownies with a creamy cheesecake swirl. Naturally gluten-free and easy to make.
Ingredients
- Brownie Base
- 200 g dark chocolate 70% cocoa or higher
- 115 g unsalted butter
- 3 large eggs room temperature
- 150 g granulated sugar
- 30 g unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 pinch fine salt
- Cheesecake Swirl
- 225 g full-fat cream cheese softened
- 50 g granulated sugar
- 1 large egg yolk
- 1 tsp pure vanilla extract
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Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- Melt: Melt chocolate and butter over a double boiler until smooth. Cool for 5 minutes.
- Brownie Batter: Whisk eggs and sugar for 2 minutes. Add melted chocolate, vanilla, cocoa powder, and salt. Mix until smooth.
- Cheesecake Mixture: Beat softened cream cheese until smooth. Add sugar, egg yolk, and vanilla. Mix until creamy.
- Swirl: Spread two-thirds of the brownie batter in the pan. Add spoonfuls of cheesecake mixture and remaining brownie batter. Swirl gently with a knife.
- Bake: Bake for 30–35 minutes, until the center is just set and a toothpick comes out with moist crumbs.
- Cool: Cool for 1 hour at room temperature, then refrigerate for 30 minutes before slicing.
Notes
For the best texture, use room-temperature cream cheese and good-quality dark chocolate. Let the brownies cool completely before cutting for clean slices. Store covered in the refrigerator or freeze for up to 2 months.