Fully-Loaded Cheesecake Brownies and More Pressure Cooker Fun
Irresistibly moist gluten-free brownies swirled with a rich cheesecake layer and topped with chopped candy and nuts, these pressure cooker treats are the perfect balance of fudgy and creamy.
Ingredients
Main ingredients
- ¾ cup all-purpose gluten-free flour blend
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup cocoa powder
- ½ cup melted coconut or olive oil
- 2 eggs
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ¼ cups sugar
- ¼ cup water or cold coffee
- 8 ounces cream cheese
- ¼ cup sugar (for cream cheese mix)
- ½ teaspoon vanilla bean paste (for cream cheese mix)
- 1 large egg (for cream cheese mix)
- 6-7 ounces chopped candy bar or pieces
- ¼ cup chopped nuts
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large bowl, whisk together flour blend, salt, baking powder, and cocoa powder.
- In another bowl, beat together eggs, sugar, vanilla, oil, and water/coffee until smooth.
- Gradually mix wet ingredients into dry until batter is smooth.
- Set aside a third of the batter, pour the rest into the pan and spread evenly.
- In a bowl, mix cream cheese with sugar and vanilla until smooth. Add egg and mix well.
- Dollop spoonfuls of cream cheese mix over brownie batter, then swirl with a knife.
- Dollop reserved batter over top and swirl again for marbled effect.
- Sprinkle with chopped candy and nuts, pressing slightly into batter.
- Bake 40–45 minutes or until toothpick comes out with few crumbs. Cool completely before slicing.
Notes
Cool completely before slicing for best texture. Can be stored in fridge, freezer, or room temperature depending on consumption timeframe.