These whole grain gluten-free raspberry cheesecake brownies are perfect for family dessert. Making sweets from scratch is easy and delicious.
Gluten-free baking doesn't have to involve crazy ingredients. Just use buckwheat! Despite the name, buckwheat isn't actually wheat and doesn't contain gluten.
No berries on hand, make our original Buckwheat Cheesecake Brownies. You can also stir in chocolate cups or nuts in place of some or all of the berries. And if you don't love chocolate, give Buckwheat Pancakes a try.
Key Ingredients
Buckwheat - If you have a grain mill, you can grind your own buckwheat groats. Otherwise you can generally find buckwheat flour at bulk shops or organic stores.
Sugar - It's not a treat without sugar! We don't mind using sugar in homemade goodies, we just reach for organic cane sugar.
Eggs - These add to the fudgy texture.
Cocoa Powder - A great way to increase the chocolate taste without excess sugar.
Raspberries - Fresh or frozen both work. Fresh hold up better as far as having nice big pieces.
How to Make Gluten-Free Raspberry Brownies
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk dry ingredients to combine well.
Step 2: Stir in eggs and melted butter to flour mixture.
Step 3: Add remaining ingredients and whisk well.
Step 4: Gently fold in raspberries.
Step 5: Spread batter in prepared pan, retaining about a third.
Step 6: Whisk eggs well into softened cream cheese.
Step 7: Stir in remaining ingredients and pour over batter in pan.
Step 8: Dot with leftover brownie batter to swirl, then bake.
FAQs
You can save back about a third of the brownie batter for the top. Add small "plops" of it over the cheesecake portion. You can also gently spread with your fingers or a knife. It's up to you, this is mostly just for looks, we aren't creating a full on top layer of brownie. But you can also just put all the brownie in the pan first and leave just cheesecake on top, and even dot with more raspberries.
Buckwheat is naturally gluten-free, making it a great and easy option. No need to mix up interesting flours and gums and other ingredients. We do use butter, but I'm sure a vegan buttery stick would work well, as that's the only dairy in the recipe. If you are stirring in chocolate chips just make sure they fit your dietary needs.
Yup, no issues here. If it's not berry season, feel free to use frozen. I prefer to keep them frozen until it's time to use so they don't fall apart and aren't super wet. Fresh berries will likely hold their shape better if it matters to you. You could also try stirring in nuts or chocolate chips for some or all of the berries if you like.
Photos by Dante from Shire by the Sea
More Buckwheat Recipes
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Raspberry Cheesecake Brownies
Ingredients
Brownie Batter:
- ½ cup butter melted and cooled slightly
- 1 cup granulated sugar
- ⅔ cup buckwheat flour
- ⅔ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups raspberries fresh or frozen
Cheesecake Batter:
- 1 large egg
- ¼ cup sugar
- 8 ounces cream cheese softened
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 350°F.
- Melt butter and set aside to cool slightly.
- Mix sugar, buckwheat flour, cocoa, baking powder, and salt in a bowl.
- Make a well in the middle of the dry ingredients and crack two eggs into it. Then whisk them and stir in the melted butter. Mix the batter together until well combined.
- Gently fold raspberries into brownie batter.
- Spread all but about ½ cup of batter into a greased 8x8 pan. Reserve that ½ cup for topping.
- Mix cheesecake ingredients well and carefully spread over the batter in the pan.
- Then take the reserved brownie batter and dot it all over the top of the cheesecake batter. If you forget to reserve batter, or choose to skip doing so, it's just for looks anyway.
- Bake for about 35-40 min, or until a butter knife inserted near the center comes out clean.
- Let cool completely before cutting so they don't fall apart.
Notes
- Store in the fridge for up to a week, or feel free to pop in the freezer.
- If using frozen berries, keep in the freezer until using.
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