Gluten-Free Buckwheat Cheesecake Brownies

Brownies are a truly decadent treat. There's really no need to reach for a box, especially when you are making gluten-free. The ingredients are simple and come together quickly.

Gluten eaters rejoice - this ain't just for the gluten free folk! Not only can you easily swap 1:1 back for all purpose white flour, you could just keep it with the sifted buckwheat flour to include more diverse grains in your family's diet. Buckwheat is a great source of protein!

I’m going to admit to you right off the bat - these are a decadent, not every day brownie. With cream cheese and three eggs, these are for a special occasion. (Unless, of course, you have a milk cow and chickens like us, then hooray, it's Wednesday, let's have cheesecake brownies!)

This recipe works so well with Quark, and thats such a frugal cheese to make versus buying in the store. Quark (and store cream cheese) freezes well, so I highly reccommend tucking some away.

Why You Need This Recipe

• It's a quick dessert you can make as soon as you know guests are coming.
• The ingredients are all items you should have on hand. Cream cheese keeps a long time in the fridge, so try to have some tucked away in the drawer.
• This makes a small pan, relative to some of my recipes, so it means you can enjoy a sweet treat and not have too many left.
• However you can make two pans at once and freeze them!

Key Ingredients

Buckwheat flour - Yup, even though 'wheat' is in the name, this is a gluten-free grain. I like to sift it before using to get out some of the extra bran but it's not necessary.

Unsweetened cocoa powder - Cocoa powder is great here (regular, not Dutch processed) or I prefer to use cacao powder. The price difference isn't much where I get it from, but I love the flavour cacao adds!

Butter - An entire stick! This is what makes brownies so rich and fudgy.

Eggs - There are three in this recipe, making it a special occasion recipe. Then again, if you have chickens, there are times in the year you are dying to use them up.

Cream cheese - This is an easy ingredient to keep in the fridge at all times. It has a long shelf life so I like to keep some in there for baking and cooking.

Granulated sugar - Sugar is necessary for the amazing texture of brownies. It also sweetens up the cocoa so it's not bitter.

How to Make Buckwheat Cheesecake Brownies

Step 1

Add dry ingredients to a large bowl and give a quick whisk. Crack the eggs into a well in the center of the bowl.

Step 2

Carefully whisk the melted butter into the chocolate mixture. Make sure your butter isn't too hot so you don't cook the eggs.

Step 3

Spread the chocolate into the prepared pan, reserving about a half cup or so for topping.

Step 4

Don't dirty another bowl - add the cheesecake layer ingredients to your bowl/saucepan from melting butter or set the reserved chocolate in the saucepan. Whatever works for mixing! Don't even rinse your whisk.

Step 5

Carefully spread the cheesecake layer over the chocolate layer. Now dot the top with the leftover chocolate batter.

Step 6

Bake until a knife in the center comes out clean. Let cool before slicing, if you can!

Tips and Tricks

• Two bowls are all you need here! I like to melt the butter on the stove but you can use the microwave.
• Short on time, or you just forgot to reserve some chocolate batter? No worries - it's mainly just for looks and a two-layer brownie is just as good.
• I like to store these in the fridge. I think it makes them even richer a dessert, like eating fudge.

Substitutions

You can use all-purpose wheat flour 1:1 for the buckwheat, or if you don't have buckwheat, use a cup-for-cup gluten-free blend. This recipe is super easy for whatever you need to use. I like buckwheat as it adds a different grain to our diets.

If you forgot to reserve chocolate batter, why not add a handful of chocolate chips on top? May as well go all out!

FAQs

More Dessert Recipes

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• Egg Free Cookie Bars
• Oatmeal Jam Bars
• Grandma Marg's Maple Fudge