Cheesecake Brownies

Makes 16 Prep Time 10 minutes   Cook Time 20 minutes   Rated:

A good gluten-free brownie can be hard to find. You've found it. I think these taste nicer a couple of days after baking, which is probably the hardest part about making them ... the wait. But I do recommend it. If you can. Show some discipline!

If you love cheesecake and you love chocolate and you love brownies, you have come to the right recipe. This first appeared in Tenina's America the book or Tenina's America the ebook, which still sell like hotcakes, (or should that be griddle cakes?) usually around July 4th. Go get your copy now and don't miss another delicious thing.

These are so easy, add in raspberries, blueberries, or any other berry you take a shine to. Then go check out some of our other stunning brownie recipes. We are nothing, if not completely the one stop brownie shop! Hmmmm, we should do a Brownie/Blondie cookbook...seriously, watch this space.

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Preheat oven to 180°C. Line a 22-centimetre square baking tin with paper, leaving excess above the rim so that you can remove the brownie easily. Butter all of the paper.


Place the cream cheese, sugar, vanilla paste and eggs into the Thermomix bowl and blend 15 seconds/speed 7. Set mixture aside.


Without washing the bowl, place butter, chocolate and coffee into the Thermomix bowl and melt 10 minutes/37°C/speed 1. Check halfway through that all the chocolate is combined and melting. Scrape down if needed.


Add all the remaining ingredients and combine 20 seconds/speed 9. Scrape down sides of the bowl and repeat.


Spread brownie batter into prepared tin.


Top with the cheesecake mixture and, using a spatula, swirl through and spread to level.


Bake for 20 minutes. Cool completely before cutting (unless you just cannot wait). These brownies will improve in texture over a few days.


Store in an airtight container at room temperature.

Served with

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