Pumpkin Cheesecake Brownies (Gluten-Free + Refined Sugar-Free)
Try this Pumpkin Cheesecake Brownies (Gluten-Free + Refined Sugar-Free) recipe, or contribute your own.
Try this Pumpkin Cheesecake Brownies (Gluten-Free + Refined Sugar-Free) recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 2/3 cup coconut sugar
- 1/4 teaspoon nutmeg
- 1 tablespoon cocoa powder
- 1/3 cup pumpkin puree
- 2 eggs, room temperature
- 1 large egg room temperature
- 6 oz. dark chocolate coarsely chopped (i used 72%)
- 1/2 cup (112g) coconut oil
- 2/3 up(64g) bob’s red mill almond flour
- 4 ounces cream cheese softened to room temperature
- Carbohydrate 3.43003729631892 g
- Cholesterol 21.0148688525 mg
- Fat 2.82867865666727 g
- Fiber 0.62496709227653 g
- Protein 0.999153805191948 g
- Saturated Fat 1.51850319086322 g
- Serving Size 1 1 brownie (18g)
- Sodium 47.6035839721321 mg
- Sugar 2.80507020404239 g
- Trans Fat 0.407666885378384 g
- Calories 43 calories
Step-by-step
- Preheat oven to 325°F. Line with parchment and lightly grease an 8x8" baking pan.
- To prepare the cheesecake swirl, combine all of the ingredients for the pumpkin cheesecake swirl in the bowl of a stand mixer and mix until completely combined, about 1-2 minutes. Set aside.
- Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. Let the mixture cool to warm room temperature.
- Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
- Add the almond flour, salt and cocoa powder. Using a rubber spatula, fold the dry ingredients into the chocolate until completely combined.
- Spread half of the batter in the bottom of the prepared pan.
- Spread ¾ of the pumpkin cheesecake mixture on top of the brownie batter, and then spread the rest of the brownie batter on top - I did this by using a cookie scoop to dollop the brownie batter over the cheesecake and then spreading it out with a small offset spatula.
- Dollop the rest of the pumpkin cheesecake onto the brownie batter and swirl it in with a knife. (see Notes)
- Bake in preheated oven for 28-32 minutes or until a toothpick comes out with moist crumbs attached. Don't over bake!
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Pumpkin Cheesecake Brownies: A Guilt-Free Indulgence
As a busy working mom, finding time to bake is a luxury, but when I do, I crave something decadent yet healthy. These pumpkin cheesecake brownies are my perfect solution. They satisfy my sweet tooth without the guilt, making them a delightful treat I can share with my family without worrying about excessive sugar or refined ingredients. The combination of rich, fudgy brownies and creamy pumpkin cheesecake swirl is simply heavenly.
The recipe itself is surprisingly straightforward. The gluten-free almond flour base creates a dense, moist brownie, while the refined sugar-free coconut sugar adds a subtle sweetness that complements the pumpkin spice beautifully. I love the addition of cream cheese to the pumpkin swirl; it adds a luxurious tang that balances the sweetness perfectly. The entire process takes about an hour, and the result is a batch of brownies that disappears almost as quickly as I can cut them. They're perfect for a cozy evening at home, a potluck, or even a special occasion.
One of my favorite aspects of this recipe is its versatility. You can easily adjust the sweetness to your liking by altering the amount of coconut sugar. If you prefer a more intense pumpkin flavor, feel free to add a little extra pumpkin puree. Experimenting with different types of chocolate is also a fun way to personalize the recipe. I've tried using dark chocolate, milk chocolate, and even white chocolate – each creates a unique flavor profile.
These brownies are a great example of how you can create delicious, healthy desserts without compromising on taste or texture. The absence of gluten and refined sugar doesn't mean a sacrifice in enjoyment; it simply means a more mindful and healthier indulgence. This recipe has become a staple in my home, and I hope it will become one of your favorites too. The joy of sharing these with loved ones, knowing they're enjoying a treat that's both delicious and good for them, is simply priceless.
Tips and Tricks for Brownie Perfection:
- Room Temperature Ingredients: Ensuring your eggs and cream cheese are at room temperature is crucial for achieving a smooth, well-combined batter.
- Don't Overmix: Overmixing the brownie batter can lead to tough brownies. Gently fold the dry ingredients into the wet ingredients until just combined.
- Baking Time: Baking times can vary depending on your oven. Start checking for doneness at 28 minutes, and insert a toothpick to test. Moist crumbs are a good sign; if it comes out clean, they are likely overbaked.
- Cooling Completely: Allowing the brownies to cool completely before cutting ensures they hold their shape and are easier to cut into even squares.
- Storage: Store leftover brownies in an airtight container at room temperature for up to a week, or in the freezer for up to three months.
These gluten-free and refined sugar-free pumpkin cheesecake brownies are a delicious and healthy dessert that everyone will love. They're perfect for satisfying your sweet tooth without the guilt. Try them today!
