Fudgey Gluten-Free Cheesecake Brownies

Step 1

Preheat oven to 350F.

Step 2

In a large bowl, whisk together the melted chocolate, coconut sugar, agave, eggs and egg yolk, and vanilla.

Step 3

Once smooth, add the almond flour, cocoa powder, and salt.

Step 4

Whisk until combined and set aside.

Step 5

In a separate, medium bowl, use a clean whisk to cream together the cream cheese, agave, egg, and vanilla until smooth.

Step 6

Line an 8×8 square pan with parchment paper so that it is draped over two sides.

Step 7

Pour ⅔ of the brownie batter into the pan and use a rubber spatula to spread it into the edges and corners.

Step 8

Pour the cheesecake batter on top of the brownie layer and spread it out.

Step 9

Finally, scoop the remaining brownie batter on top of the cheesecake layer, putting them in little dollops across the top.

Step 10

Use a toothpick or chopstick to create swirls in the brownie dollops and cheesecake layer.

Step 11

Bake for 30 minutes.

Step 12

Allow to cool for 15 minutes before cutting into them.