Cheesecake Brownies


For the brownie layer

1 pkg Namaste Organic Dark Chocolate Brownie Mix

1/2 cup unsalted butter, cut into cubes

1-1/4 cups gluten free chocolate chips, divided

2 eggs

1-1/2 teaspoons vanilla

1/2 cup hot water

For the cheesecake layer

8 ounces cream cheese, softened

1/4 cup granulated sugar

1 egg

1/4 teaspoon vanilla extract


  1. Preheat oven to 350° F and line 9x9 pan with parchment paper leaving an overhang of paper, then spray paper with non-stick spray.
  2. For the brownies: Place butter and 1 cup chocolate chips in large microwave safe bowl. Microwave in 30 second increments until just melted. Stir until smooth. Let mixture cool for 5 minutes.
  3. Whisk in vanilla, hot water and 2 eggs. Add brownie mix and combine until well blended. Reserve 1/4 of brownie batter in separate bowl. Fold in remaining 1/4 cup of chocolate chips into larger amount of brownie batter. Spread batter larger amount of batter into pan.
  4. For the cheesecake filling: cream together sugar and cream cheese in a separate bowl with mixer for 2-3 minutes or until smooth and creamy. Add 1 egg and vanilla extract and mix until smooth. Pour over brownie batter in pan.
  5. Add 1 tablespoon very hot water to reserved bowl of brownie batter. Stir until smooth. Dollop brownie batter over the cheesecake. Use knife or skewer to swirl the two batters together, but don't overmix.
  6. Bake for 54-58 minutes or until toothpick inserted in center comes out with a few moist crumbs.
  7. Cool completely before removing by lifting out parchment paper and cutting.