-->

Gluten Free Smooth Cheesecake Brownie Bites

Gluten Free Smooth Cheesecake Brownie Bites - This is super rich, yet not chocolate overkill because of the awesome cheese cake swirl throughout the center. It’s the best of both desserts: silky, creamy, cheese cake, gluten free, nut free, with moist, decadent brownies. #glutenfree #cheesecake #browniebites #brownie #brownies #browniesbites #dessert #bestcheesecake #healthydessert

Gluten Free Smooth Cheesecake Brownie Bites - This is super rich, yet not chocolate overkill because of the awesome cheese cake swirl throughout the center. It’s the best of both desserts: silky, creamy, cheese cake, gluten free, nut free, with moist, decadent brownies. #glutenfree #cheesecake #browniebites #brownie #brownies #browniesbites #dessert #bestcheesecake #healthydessert

Ingredients: 
For the brownies:
⅓ c. unsweetened cocoa powder
½ c. all-purpose flour (I used gluten-free oat flour)
⅓ c. brown sugar ( I used coconut sugar)
¼ c. white sugar (I used coconut sugar)
1 large egg
½ c. unsweetened apple sauce
½ t. vanilla bean paste
¼ t. salt
¼ t. baking powder
¼ t. baking soda.
For the cheesecake batter:
1 large egg yolk
4 oz light cream cheese
2 T. brown sugar ( I used Truvia baking blend)
½ t. vanilla bean paste (or pure vanilla extract)
For the cream cheese frosting:
½ t. pure vanilla extract
2 T. pure honey
4 oz. light cream cheese, softened at room temperature

Instructions:
For the brownies: 
First, preheat the oven to 350 degrees F. Grease a mini muffin pan with cooking spray, or an 8x8 in. brownie pan with cooking spray.
Place the sugar, egg, apple sauce, and vanilla in a large mixing bowl and mix until smooth.
Stir in the cocoa powder, flour, salt, and baking soda.
Pour the brownie batter into the prepared pan.
For the cheesecake batter:
Using a stand mixer, whisk all of the ingredients together until smooth.
If you are using the brownie pan, dollop the cheesecake mixture all over the top of the brownie mixture and use a knife to run the cheesecake mixture in a figure 8 like pattern over the brownies.
If you are using a muffin pan, dollop about a pinky size worth over each mini-muffin cup filled w/ brownie batter and use a toothpick to swirl.
Bake at 350 for 20-30 minutes if you are using the brownie pan, or 13-15 minutes for the mini muffins.
Let cool completely.
Slice the brownies into bite sized squares.
For the cream cheese frosting: 
Combine all of the ingredients in a stand mixture and whip until smooth.
Spread the frosting over each "bite" of cheesecake brownie.
Enjoy!

Recipe adapted from: http://mangiablog.com/2014/06/16/secret-recipe-club-26/

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel