Fudgy Chocolate Cheesecake Brownies with Coconut Flour – easy gluten free dessert made with coconut flour, dark chocolate and cream cheese. Low carb and keto friendly too.
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Fudgy Chocolate Cheesecake Brownies with Coconut Flour
These fudgy chocolate cheesecake brownies combine rich, chocolatey brownie batter with creamy pieces of cream cheese for an easy gluten free dessert. Made with coconut flour and dark chocolate, they’re also naturally low carb and keto friendly.
If you love rich, fudgy brownies and cheesecake, these chocolate cheesecake brownies are the best of both worlds. They’re simple to make with just a handful of ingredients and have a deliciously soft, fudgy centre with creamy cheesecake pieces throughout.
Why You’ll Love These Chocolate Cheesecake Brownies
- They’re wonderfully fudgy – These aren’t cakey brownies. They’re rich, soft and chocolatey.
- Easy to make – The brownie batter comes together in one bowl with just a few simple steps.
- Made with coconut flour – You only need a small amount of coconut flour to create these brownies.
- Gluten free – Coconut flour makes these a naturally gluten free brownie.
- Low carb and keto friendly – Use a suitable low carb sweetener and very dark chocolate for a keto-friendly approved dessert treat.
- Chocolate and cheesecake together – Cream cheese adds little pockets of creamy cheesecake throughout the decadent brownies.
Chocolate Cheesecake Brownies with Coconut Flour
I originally created these brownies as a low carb adaptation of a chocolate cheesecake brownie recipe from Nigella Lawson’s How to Be a Domestic Goddess.
I’ve always loved Nigella’s recipes, and this was one of those recipes that I knew I wanted to recreate with lower-carb ingredients.
Instead of regular flour, these brownies use coconut flour, and instead of regular sugar, they use stevia.
The result is a rich, fudgy chocolate brownie with pieces of cream cheese running through the middle.
And while I originally developed these as keto brownies, they’re also simply a delicious gluten free chocolate brownie if you’re looking for a recipe made with coconut flour.
The Simple Ingredients You’ll Need
You only need a few simple ingredients to make these fudgy chocolate cheesecake brownies:
Butter
Unsalted butter gives the brownies their rich, buttery texture and helps create the perfect fudgy consistency.
Dark Chocolate
I use 85% dark chocolate to keep the brownies low in sugar and carbohydrates. You can use another dark chocolate depending on your preference and dietary requirements.
For the lowest-carb option, choose a very dark chocolate or a suitable sugar-free chocolate. Feel free to swap for any chocolate you’d like if you’re not wanting the brownies to be keto friendly.
Eggs
The eggs bind the ingredients together and help give the brownies their soft, fudgy texture.
Stevia or Sugar
Stevia provides the sweetness without adding regular sugar. The amount of sweetness you need can vary depending on the brand of stevia you’re using, so adjust according to taste and the specific product you’re using.
Feel free to use sugar instead if you’re not wanting the brownies to be low carb and keto friendly.
Vanilla and Salt
A little vanilla extract and a pinch of salt help to bring out the chocolate flavour.
Coconut Flour
You only need 1/4 cup of coconut flour. Coconut flour absorbs a lot of liquid, so it’s important to add it gradually rather than adding it all at once.
Cream Cheese
Cream cheese is what transforms the dessert into cheesecake brownies. Cut it into small pieces before adding it to the brownie batter so that you get creamy pieces throughout the finished brownies.
How to Make Chocolate Cheesecake Brownies
1. Prepare the oven and baking dish
Preheat your oven to 180°C / 350°F.
Line a small square baking pan or ovenproof dish with well greased baking parchment. This makes the brownies much easier to remove and cut once cooled.
2. Melt the chocolate and butter
Add the butter and dark chocolate to a small saucepan.
Melt gently over a low heat, stirring occasionally, until smooth.
Remove from the heat and set aside to cool slightly.
3. Mix the eggs and sweetener
In a large mixing bowl, whisk together the eggs, stevia, vanilla extract and salt until well combined.
4. Add the melted chocolate
Slowly whisk the melted chocolate and butter mixture into the eggs until you have a smooth chocolate brownie batter.
5. Add the coconut flour
Add the coconut flour one tablespoon at a time, gently mixing between additions.
Coconut flour absorbs liquid quickly, so adding it gradually helps prevent lumps and gives you a smoother brownie batter.
6. Add the cheesecake layer
Spread approximately half of the brownie batter into the prepared baking dish.
Scatter the chopped cream cheese evenly over the brownie batter.
Spread the remaining brownie batter over the top, covering as much of the cream cheese as possible.
7. Bake
Bake for 20 minutes, or until the brownies are cooked to your preferred consistency.
For fudgier brownies, be careful not to overbake them.
8. Cool before slicing
Allow the brownies to cool to room temperature before cutting into bite sized pieces.
The brownies will continue to firm up as they cool, and allowing them to cool first will also make them much easier to slice.
Cut into 12 brownies and enjoy.
Tips for Making Fudgy Coconut Flour Brownies
Add the coconut flour gradually
Coconut flour is very absorbent, so don’t simply tip all of it into the batter at once.
Adding it a tablespoon at a time gives it time to absorb the liquid and makes it easier to judge the consistency of the batter.
If your coconut flour behaves differently from mine and the batter seems particularly wet, you can add a little more coconut flour.
However, avoid adding too much coconut flour which can result in dry brownies.
Don’t overbake the brownies
The secret to fudgy brownies is not overbaking them.
They should be set around the edges while still looking soft in the middle when you take them out of the oven and they will firm up as they cool.
Use good quality dark chocolate
Because chocolate is such an important part of this recipe, the flavour of your chocolate will make a difference.
I like to use 90% dark chocolate for a rich, intense chocolate flavour. If you’re making these specifically as keto brownies, be sure to check the carbohydrate and sugar content of your chosen chocolate.
Adjust the sweetness
The amount of sweetener you need depends on the type and brand you’re using, as well as how dark your chocolate is.
I originally tested these brownies with different amounts of stevia, and found that a smaller amount was enough for my preferred level of sweetness.
If you’re using a different low-carb sweetener, follow the manufacturer’s conversion guidelines rather than automatically substituting it in the same quantity.
Can You Make These Brownies Without Coconut Flour?
I haven’t tested this recipe with other flours, so I recommend sticking with coconut flour for the best results.
Coconut flour absorbs liquid very differently from almond flour and regular flour, so substituting another flour in the same quantity could change the texture considerably.
If you’re looking specifically for almond flour brownies, it’s better to use a recipe developed and tested with almond flour, like my Flourless Keto Brownies.
Chocolate Cheesecake Brownies Recipe
These easy coconut flour brownies are rich, fudgy and packed with chocolate flavour, with creamy pieces of cream cheese throughout.
Ingredients
- 100g (3.5 oz) unsalted butter
- 100g (3.5 oz) 90% dark chocolate
- 2 large eggs
- 1/4 cup stevia, or sweetener to taste
- 1 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup coconut flour
- 200g (7 oz) cream cheese, cut into small pieces
Instructions
- Preheat the oven to 180°C / 350°F. Line a small square baking pan or ovenproof dish with parchment paper.
- Add the butter and dark chocolate to a small saucepan and gently melt over a low heat, stirring until smooth.
- Remove from the heat and allow the chocolate mixture to cool slightly.
- In a large mixing bowl, whisk together the eggs, stevia, vanilla extract and salt.
- Slowly whisk the melted chocolate and butter into the egg mixture until smooth and well combined.
- Add the coconut flour one tablespoon at a time, gently mixing after each addition.
- Spread half of the brownie batter into the prepared baking dish.
- Scatter the chopped cream cheese evenly over the brownie batter.
- Spread the remaining brownie batter over the cream cheese, covering it as evenly as possible.
- Bake for approximately 20 minutes, or until the brownies are cooked to your liking.
- Remove from the oven and allow to cool completely before slicing.
- Cut into 12 brownies and serve.
Chocolate Cheesecake Brownies Recipe Notes
For fudgier brownies: Take care not to overbake them. They should still look slightly soft in the centre when removed from the oven.
For lower-carb brownies: Use 90% or higher dark chocolate, or a suitable sugar-free chocolate, and a low-carb sweetener.
For the coconut flour: Coconut flour varies between brands. If your batter seems unusually wet, add a small amount more coconut flour, one tablespoon at a time.
For the sweetener: Different brands of stevia and other low-carb sweeteners vary considerably in sweetness. Adjust according to the product you’re using.
For easier slicing: Cool the brownies completely before cutting. You can also refrigerate them for a firmer, fudgier texture.
Frequently Asked Questions
What are chocolate cheesecake brownies?
Chocolate cheesecake brownies combine a rich chocolate brownie with creamy cheesecake. In this recipe, pieces of cream cheese are layered between the brownie batter, creating creamy cheesecake pockets throughout the finished brownies.
Can I make these brownies with coconut flour?
Yes. This recipe was specifically developed using coconut flour. Only 1/4 cup is needed because coconut flour is highly absorbent.
Are coconut flour brownies gluten free?
Yes, coconut flour is naturally gluten free, and these brownies contain no wheat flour. Check the labels of your other ingredients if you need to ensure they are completely gluten free.
Are these keto chocolate brownies?
They can be suitable for a keto or low-carb diet when made with a suitable low-carb sweetener and very dark or sugar-free chocolate. Always check the carbohydrate content of your individual ingredients.
Why are my coconut flour brownies dry?
The most common reasons are adding too much coconut flour or overbaking the brownies. Coconut flour absorbs a lot of liquid, so measure it carefully and add it gradually. For fudgy brownies, avoid baking them for longer than necessary.
How do I make fudgy brownies?
The key is to avoid overbaking them. Remove the brownies from the oven when the edges are set but the centre still looks slightly soft. They’ll firm up as they cool.
How long do cheesecake brownies last?
Store them in an airtight container in the refrigerator because they contain cream cheese. They are best enjoyed within a few days.
Can I freeze chocolate cheesecake brownies?
Yes. Cool the brownies completely, cut them into portions and freeze in an airtight freezer-safe container. Defrost in the refrigerator.
Can I use milk chocolate instead of dark chocolate?
You can, although it will make the brownies sweeter and will increase the sugar and carbohydrate content. For a low-carb or keto version, very dark chocolate is a better choice.
More Easy Gluten Free & Low Carb Desserts
If you enjoy these fudgy chocolate cheesecake brownies, you might also like:
- Almond Flour Brownies
- 9 Keto Coconut Flour Recipes
- Easy No Bake Peanut Butter Cookies
- Keto Hot Chocolate
- Keto Truffles
Chocolate Cheesecake Brownies Recipe Video
Watch the video below to see exactly how I make these fudgy chocolate cheesecake brownies, from melting the chocolate and butter to layering the brownie batter and cream cheese.
Recommended Kitchen Tools
These are the kitchen tools I use when making the easy chocolate brownies with coconut flour recipe:
- Mixing bowls – A set of sturdy mixing bowls is perfect for combining all of the ingredients together with ease.
- Silicone spatula – A flexible silicone spatula makes it easy to mix the batter thoroughly and scrape every last bit from the bowl, so nothing goes to waste.
- Measuring cups and spoons – Accurate measuring cups and spoons help ensure your brownies turns out perfectly every time, especially when baking with coconut flour.
- Square baking pan – A good-quality baking pan helps to bake the brownies evenly and gives it the perfect shape for cutting into squares for serving.
- Greaseproof Parchment Paper – Line your baking tin with greaseproof parchment paper to prevent sticking and make lifting the baked brownies out of the tin quick and effortless.
Chocolate Cheesecake Brownies Final Thoughts
These fudgy chocolate cheesecake brownies are an easy way to satisfy a chocolate craving without needing a long list of ingredients.
The combination of rich dark chocolate, fudgy brownie and creamy cheesecake makes them especially good straight from the fridge, when the brownies become wonderfully dense and fudgy.
They’re gluten free, made with coconut flour and can also be made low carb and keto friendly depending on the chocolate and sweetener you choose to use.
