So. This weekend The Baby turned 2. Wasn’t I just pregnant? It sure feels like it!
And no, I’m not changing his name here. Because he will always be The Baby…even when he’s 6 feet tall and hairy…. *sniffle*
Because of said birthday, I had a chance to make him dessert. It’s not something that we often have, because I quite honestly have a really hard time stopping, so it was a welcome treat for everyone.
The last time I tried to make brownies they were definitely “gluten free” tasting…and gritty. Not at all what I was going for. I prefer a fudgy, melt-in-your-mouth type of brownie. I do not like gritty brownies…in fact, I can’t think of anyone who does!
Yesterday, I decided to go a tiny bit Paleo, but still keep the richness-by adding in some “cheesecake” swirls. They.Were.Delicious. Now, these are definitely not strict Paleo, so don’t get too excited. I’m sure you could modify the recipe and make it fit, though!
But, like I was saying…these cheesecake swirl brownies were amazing. And they are gluten free and dairy free. Y’all. This is a revelation in my house! We have been struggling with gluten free baked goods, and this one is a clear winner. Knock it out of the park kind of baked good.
That being said, I ended up eating 3. Yes, 3 brownies (I posted a pic of my third one on Instagram when I realized that I may not get another chance!). I wanted to try a corner, middle, and an edge. Because they taste different. I definitely prefer the corners still.
See why I don’t make dessert often!
Ish had 2, and the boys each devoured theirs.
Cheesecake Swirl Brownies
Ingredients
- 6 tablespoons melted coconut oil
- 1/4 cup honey
- 3 eggs at room temperature, beaten
- 3/4 cup coconut sugar
- 1/2 teaspoon vanilla
- 1/2 cup blanched almond flour
- 1 tablespoon coconut flour
- 3/4 cup unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup stevia sweetened chocolate chips
For the swirl:
- 8 ounces coconut-based faux cream cheese
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees, and grease an 8x8 baking sheet with coconut or red palm oil.
- Combine the melted coconut oil, honey, eggs, and coconut sugar in a medium-sized bowl. Using a hand or stand mixer, blend until color changes a bit and it becomes fluffy. Add the flours, cocoa powder, baking soda, salt, and chocolate chips. Mix just until combined.
- Pour the patter into your greased baking pan. Clean out your bowl, and combine the swirl ingredients. Blend until fluffy.
- Drop by spoonfuls onto the top of your brownie batter. Using a knife, swirl it into the batter.
- Bake uncovered for 30-40 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes before serving.
You could also add nuts to these cheesecake swirl brownies, but they’re not really necessary. If you like, you can also omit the chocolate chips (or use regular). Ish and I were talking about how amazing these would be with a cherry topping, or even cherry jam swirled throughout. I’m going to attempt this in a mug brownie form next.
