Deliciously rich and fudgy gluten free brownies topped and swirled with a strawberry mascarpone cheesecake batter. These gluten free strawberry cheesecake brownies are so good, you won’t be able to eat just one.
Hello Gluten Free Strawberry Cheesecake Brownies.
Actually… these are Strawberry Mascarpone Cheesecake Brownies.
I don’t usually bake brownies in the summer, since I prefer lighter flavors and desserts with the warmer weather, but I needed a good excuse to use up some leftover strawberries.
When in doubt… always bake. Right?
Really I just wanted an excuse to make brownies.
These cheesecake brownies have a fun little twist to them. The brownie base is actually based off my caramel coffee swirl brownies, but instead of the caramel I used mascarpone cheese and a fresh strawberry purée to make a cheesecake batter.
The brownie batter is thick and fudgy, making a wonderfully rich and slightly gooey brownie beneath the sweet cheesecake layer. They key to fudgy brownies is to make sure not to over-bake. When you insert a toothpick in the center, it should come out with a few moist crumbs attached. If you wait until it comes out clean, they will be overcooked (if that happens, they will still taste great… otherwise just crumble them over ice cream!).
Making the Cheesecake Layer
This recipe uses a fresh strawberry purée, but you can definitely use 3-4 Tablespoons of strawberry jam if you prefer. I just find I get a stronger strawberry flavor if I reduce a purée myself.
To make the strawberry purée, blend the strawberries in a food processor or blender until smooth. Add to a small saucepan over medium heat and bring to a boil, then reduce to a simmer for about 6-8 minutes until reduced by at least half.
Once you have just a few Tablespoons of very thick purée left, transfer it to a heat-safe container. Let cool slightly before placing in the refrigerator to cool completely. I like to make sure it’s very chilled before adding it to my cheesecake batter.
To make the strawberry cheesecake layer, beat together cream cheese and sugar on medium-low speed with a hand mixer for 1-2 minutes until fluffy and smooth. Beat in the egg and vanilla extract just until combined, then stir in the chilled strawberry purée. The batter will turn a lovely light pink color.
Once the cheesecake batter is finished, just dollop it over the brownie batter and swirl several times before baking!
These brownies are best if you let them cool completely before cutting, or they will fall apart. Not really a bad thing… you can always crumble them over ice cream.
You can also place the cooled brownies into the refrigerator for 30 minutes -1 hour before serving for cleaner cuts. If stored in the fridge for a longer period of time, they will be denser and will taste like cheesecake fudge…yum.
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