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Cheesecake Brownie - Gluten Free

By Chelsea Sugar
Cheesecake Brownie - Gluten Free
16 servings
  • 1 review

  • Difficulty
  • Prep time 15 mins
  • Cooking time 50 mins
  • Serves
    16
Ingredients

    Cake
    ⅔ cup (170g) butter
    150g dark chocolate, coarsely chopped
    ¼ cup (40g) cocoa powder
    ⅓ cup (85ml) hot water
    1⅓ cups (265g) Chelsea Soft Brown Sugar, firmly packed
    ⅓ cup (50g) ground almonds
    ½ cup (75g) rice flour, sifted
    ½ cup (75g) gluten free plain flour, sifted
    4 extra large eggs
    50g dark chocolate, coarsely chopped
    Cream Cheese Topping
    1 cup (250g) cream cheese
    ½ cup (75g) Chelsea Icing Sugar, sifted
    1 extra egg, lightly beaten

Method

    Preheat oven to 180°C conventional (160ºC fan forced). Grease and line with baking paper the base and sides of 23cm square tin, or tin of similar size, allowing paper to overhang.

    Cake: Combine butter, dark chocolate, cocoa powder and water in a heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and mixture is smooth. Remove from heat.
    Add brown sugar, ground almonds, rice flour and plain flour and stir until well combined.
    Beat eggs in a large bowl with an electric mixer for 5 mins or until thick and pale. Use a metal spoon to gently fold egg mixture into the chocolate mixture.
    Fold through extra chocolate.
    Pour the chocolate mixture into the prepared tin.

    Topping: Blend cream cheese, icing sugar and egg in a food processor until smooth.
    Dollop large spoonful’s of cream cheese mixture on top of chocolate mixture and swirl across the top.
    Bake in oven for 50 minutes – the centre should still be slightly squidgy. Set aside to cool.

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Reviews

Average Rating
51
(1 review)


This is a big mix creating a thick brownie. The cream cheese topping helped to cut through the richness of the chocolate brownie. I think it would be fabulous served with berries or a berry coulis. Delicious!

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