Gluten free Cream Cheese Marble Brownies recipe. The delicious combination of cheesecake and fudgy brownies in one. A slice of these Gluten free Cream Cheese Brownies is so dreamy that you will be making and eating them on repeat. They are so easy to make and look impressive. What's not to love!
I am a huge fan of fudgy brownies and cheesecake so it was just a matter of time before this recipe was tested in my kitchen and after a few attempts, I felt I had the perfect moist chocolate brownie bottom swirled with cream cheese on top.
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Gluten free Cheesecake Brownie inspiration
Taking brownies up a notch with cheesecake brownies is super simple to do using my favorite gluten free fudgy brownie recipe and topping with a layer of beautiful cream cheese swirl will not only make the brownies look amazing but taste delicious. They are a perfect afternoon treat and won't look out of place on any dessert table.
How do you make Marble Brownies?
This is so easy to do you won't believe it until you try it! Before pouring your brownie mixture into your baking tin make sure to reserve some of the brownie mixture. Usually around 8 tablespoon or just over half a cup. Gently spoon your cheesecake mixture into the baking tin over the top of the chocolate brownie mixture. Then using the brownie batter that you reserved earlier spoon onto the tin. Using a wooden skewer or the back of a knife gently swirl through the mixture until it gives a beautiful marble effect.
What's the best oil to use in Brownies?
Vegetable or canola oil is the best type of oil to use in brownie recipes in my opinion as they are mild in flavor so won't affect the taste of the brownies. Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe.
Ingredients & equipment needed for this recipe
Equipment
- 8x8 lined baking tin, Electric hand mixer.
Ingredients
Brownie mixture
- Sugar - I used Granulated sugar in this recipe
- Chocolate - I used milk chocolate in this recipe but dark chocolate will also be delicous. Always check that the chocolate used is gluten free as some chocolate brands may contain gluten.
- Gluten free Plain Flour - I used doves Free from flour but you can use your preferred gluten free plain flour or Gluten free all purpose flour.
- Cocoa Powder - I used a dutch processed cocoa powder.
- Vegetable Oil - Helps gives that fudgy moist brownie texture. Using a netural flavor oil if you prefer you could use canola oil.
- Eggs
- Baking Powder
- Vanilla extract
- Xanthan Gum
Cream cheese mixture
- Cream cheese - I used philadelphia cream cheese and removed from the refrigerator to allow it to come to room temperature. You can use your preferred full fat cream cheese.
- Caster Sugar
- Egg
- Vanilla extract
Instructions
Recipe steps
- Mix together flour, cocoa powder, baking powder, xanthan gum and salt then set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- Beat Cream cheese and sugar together until smooth.
- Add the egg and vanilla extract to the mixture and beat until fully combined and looks nice and smooth.
- Taking your brownie mixture remove around 8 tbsps of mixture and set aside for topping
- Pour the remaining gluten free chocolate brownie mixture into your prepared tin and spread out evenly.
- Gentle spoon the cream cheese mixture randomly over the top brownie mixture.
- Using the brownie mixture you set aside and spoon onto the tin filling any gaps.
- Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles a marble effect cheesecake swirl brownies.
- Place the baking tin in the oven for approximately 35 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving the brownie in the tin to cool. when cool place in the fridge for at least 30 minutes. I prefer to leave in the fridge for a few hours as this allows the brownies to set well making it easier to slice.
Recipe Tips
- Gluten Free Flour – I used a shop bought Gluten free flour blend from Doves Farm Freee from range. Which is a flour blend of Rice, Potato, Tapioca, Maize and Buckwheat flour. I have had reports that others have used Bob’s Red Mill and other Gluten free All purpose blends with my recipes that have worked well. I would love to know what flour blends worked for you. So feel free to get in touch by leaving a comment below or you can contact me directly.
- Kitchen Scales - Using digital scales is recommended when baking. I always measure using scales and in grams as baking is a science. When baking gluten free it is essential to weigh out ingredients to get the best results! There is no need to purchase expensive digital scales and you can find them available cheaply online.
- Oven Temperatures - Your oven temperature may be slightly different. As all ovens vary in temperature and the baking time is used as a guide. Some ovens run hotter than others. You could invest in an oven thermometer to be more accurate.
Recipe FAQs
Yes, Philadelphia cream cheese does not contain gluten and is perfect for making Philadelphia cream cheese brownies. You can also use your preferred cream cheese for the cheesecake layer
Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe.
The gluten free cheesecake brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer.
Any gluten-free plain flour or all-purpose flour will work well with this recipe. I used Doves freee from as this is my preferred flour but you can use your preferred brand of plain flour or all-purpose flour just be sure that it is gluten free.
No, but if you have an electric hand mixer for the cheesecake mixture that will make it a little easier but don't worry if you don't have one in your kitchen you can beat this by hand with a whisk and a little effort.
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📖 Recipe
Gluten free cream cheese brownies
Equipment
- 8x8 lined baking tin, Electric hand mixer.
Ingredients
Brownie mixture
- 200 grams Sugar (I used Granulated sugar)
- 100 grams Chocolate (Dark or Milk Work well)
- 130 grams Gluten free Plain Flour (Gluten free all purpose flour)
- 30 grams Cocoa Powder
- 120 ml Vegetable Oil
- 60 ml water
- 2 Eggs
- 1 teaspoon Baking Powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
- pinch of Salt
Cream cheese mixture
- 180 grams Cream cheese (room temparture)
- 70 grams Caster Sugar
- 1 Egg
- ½ teaspoon Vanilla extract
Instructions
Brownie mixture
- Line baking tin with grease proof paper.
- Mix together flour, cocoa powder, baking powder, xanthan gum and salt then set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- set the brownie mixture aside while you make Cream cheese mixture.
Cream cheese mixture
- Preheat oven to 175°C/325°F/Gas mark 3.
- Beat Cream cheese and sugar together until smooth.
- Add the egg and vanilla extract to the mixture and beat until fully combined and looks nice and smooth.
Making marble effect brownies
- Taking your brownie mixture remove around 8 tbsps of mixture and set aside for topping
- Pour the brownie mixture into your prepared tin and spread out evenly.
- Gentle spoon the cream cheese mixture randomly over the top brownie mixture.
- Using the brownie mixture you set aside and spoon onto the tin filling any gaps.
- Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles a marble effect.
- Place the baking tin in the oven for approximately 35 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving Brownie in the tin to cool. when cool place in the fridge for at least 30 minutes. I prefer to leave in the fridge for a few hours as this allows the brownies to set well making it easier to slice.
- Once cooled cut evenly into your desired sized squares.
Notes
Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe. How to store the brownies?
The gluten-free cheesecake brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer. How do I make brownies using gluten free flour?
Any gluten-free plain flour or all-purpose flour will work well with this recipe. I used Doves freee from as this is my preferred flour but you can use your preferred brand of plain flour or all-purpose flour just be sure that it is gluten free.
I hope you enjoyed this cream cheese brownie recipe.
I would love your feedback. Please rate this recipe and leave a comment below. You can also tag me in any photos taken when trying this recipe over on my Instagram.
Did you make this recipe? I would love to hear from you!