A few readers asked me for this recipe, and I am most happy to oblige. It might be a bit early for brownies in some parts of the world, but what the heck. And really, it’s always a good time for brownies.
I don’t have much desire to cook or bake during the summer, so when I must do so, I use my toaster oven. Which is what I used for this recipe. So simple. In fact, this recipe was much more simple to develop than I anticipated.
Your choice is which of my brownie recipes to use. I decided to post this using my fudge brownies using coconut flour, but I suspect it will work with almost all of my brownie recipes.
If you’ve made the fudge brownies using coconut flour, you’ll recognize the ingredients in the brownie part of this recipe are slightly modified. I added an extra tablespoon of maple syrup and 2 tablespoons of yogurt. I’m going to update the fudge brownie recipe once I have it fully tested. I never had time to test this recipe for the coconut flour book, so I just posted it a few years ago as a free recipe.
Cheesecake Brownies {coconut flour}
Yield 16 servings
Update on 9/26/2017: I updated the brownie ingredients to reflect the update to the fudge brownie recipe.
I use a mixer with this recipe, but you can pulse the batter in a food processor, blender, or use a whisk.
You can substitute dripped yogurt (Greek yogurt), dairy-free yogurt, or goat cheese for the cream cheese. For the cream cheese, I use Nancy's cultured cream cheese.
Ingredients
Brownie ingredients
- 1/4 cup (26 g) coconut flour
- 3/4 cup (60 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 large eggs
- 3/4 cup (159 g) maple syrup (or honey)
- 6 tablespoons butter (85.2 g), ghee or coconut oil, melted
Cheesecake batter ingredients
- 8 ounces (225 g) cream cheese, at room temperature
- 1/4 cup (81 g) maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat your oven to 350°F (180°C or gas mark 4).
- Line the bottom of a 8 inch x 8 inch (20.32 cm x 20.32 cm) baking pan with parchment paper, or grease it generously.
- Make the fudge brownie batter: mix the coconut flour, salt, cocoa powder, eggs, maple syrup, and butter until well blended.
- In a separate bowl, make the cheesecake batter: combine the cream cheese, maple syrup, vanilla, and egg and mix until blended.
- Pour the brownie mix into the baking pan. Next, pour the cheesecake batter on top of the brownie batter. Use a toothpick to swirl the cheesecake batter into the brownie batter.
- Bake for 20 minutes, or until a toothpick inserted in the middle of the brownies comes out clean.
- Cool fully before slicing. These taste even better cold. Store in the refrigerator for a week or so, if they last that long!
Can Almond Milk Yogurt instead of the cream cheese for those of us with milk allergies?
Yes! I’ve used sheep yogurt (thinner yogurt) and it came out great. You can also drip the dairy-free yogurt to reduce the moisture, but you’ll need 8 ounces of dripped yogurt.
Can’t wait to try these! However I am curious in what part of the world people think brownies are seasonal….brownies are for all the time. There is no brownie season and there is no brownie time of the day. Sometimes you must just suffer the heat of the oven because brownies are good. Brownies are good when you’re happy. Brownies are good when you’re sad. Brownies are good when you’re hungry. Brownies are good when you’re not hungry. They make a great lunch with peanut butter spread on them. They make a great dessert or snack or ‘oh my gosh I don’t want to go to work’ breakfast treat. And the same goes for cheesecake.
Amen. The art of the brownie 🙂 And so true about cheesecake!
Can you use egg replacement for the eggs?
I haven’t tried it, but my experience is that beyond 2 eggs, it doesn’t work too well.
Can I use KiteHill cream cheese as replacement for the cream cheese?
By the way, your banana bread recipe is fantastic! It doesn’t last a day in my house. We are GF and DF 🙂
Thanks! I don’t see why not, I looked at the ingredients and based on their claims it should work.
Great! If you haven’t tried KiteHill cream cheese, you should. It’s delicious! I’m going to try the recipe with kitehill as sub on sat and will report back 🙂
Yes, let me know how it goes! Wish it didn’t have the gums and additives in it.
You can make dripped/strained yogurt even more like cream cheese by mixing a little salt into the dripped yogurt, then turnout on a tea towel and put in fridge for a day or more, changing out the towel until it gets to the consistency of cream cheese!
Definitely!