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225 g g Dark Chocolates Dark Chocolate
(broken up - Gluten free)
85 g g Butter Butter
1 tbsp tbsp Cocoa Powder Cocoa Powder
(Gluten free)
150 g g Coconut Sugar Coconut Sugar
30 g g Almonds Almond
2 pieces piece Eggs Egg

Cheesecake Mixture

200 g g Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)
2 tbsp tbsp Lemon Juice Lemon Juice
1 tsp tsp Vanilla Extract Vanilla Extract
(Gluten free)
10 g g Cornflour Cornflour
(Gluten free)
50 g g Icing Sugar Icing Sugar
1 pieces piece Eggs Egg

Cheesecake Swirl Brownie (Gluten Free)

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45 min


Coeliac Friendly


1 Preheat the oven to 180’C. Line a 8’ square tin with baking paper, grease and set aside.

2 Brownie: Melt the butter and chocolate in a double boiler until chocolate is melted and smooth. Remove from the heat and stir in the sugar, then the eggs, one at a time.

3 Sift together the cocoa powder and corn flour together and then add to the chocolate mixture. Beat the batter for at least 1 minute or until the mixture is no longer grainy and nearly smooth. It will pull away from the sides of the pan a bit.

4 Cheesecake: Add all the ingredients to a mixing bowl and mix well to combine. Mix until smooth.

5 Putting it together: Using a tablespoon, spoon alternating brownie and cheesecake mixture into the baking tin continuing and layering the mixes until both of your batters are used up. Swirl slightly, using a skewer stick. Sprinkle chocolate chips on top for extra texture!

6 Bake for 25 -30 minutes or until your brownies are set and golden on top.

7 Allow to cool before chilling in the fridge, slicing into squares and serving. Dust with extra Cocoa or Icing sugar before serving. Great as is or you can serve with lashing of whipped cream and fresh fruits or even chocolate sauce for a delicious dessert

Kitchen Tip!- Drizzle brownies with melted chocolate for variation. Chopped nuts can also be added to the mixture