Cheesecake swirled with strawberry truffle, sandwiched between two fudgey, gluten free brownies…with no butter or flour!
You know what I didn’t tell you that I did last weekend?
I ate brownies and cookie dough filled doughnuts for breakfast. And, no, they were NOT baked donuts.
Why have I never done this before? Seriously. Best idea of my life.
Actually, best idea of Mr. FFF’s life. He was the one that surprised me with heart shaped donuts for breakfast when he came home from work (he works graveyards and gets home at 8am) on our 1 year anniversary.
I’ll keep him.
BUT, I had also been taste testing these brownies for you guys ALL morning. Like since 4:30 am kind of morning. I’m a total morning person. Judge me.
It also means that I am an old person and go to bed around 6pm since my body goes “giiiirrrrlll, you tired. You’ve been up since four thurdy.” Apparently I am a grandma…with ‘tude.
Anyway, let’s just say I wayyy under baked the first batch and had to use a spoon to get them out of the pan. Ya, all those brownies definitely made it onto a plate.
If my belly is called plate that is.
After a few rounds though guys…whoa. These brownie sandwiches are not for the faint of chocolate loving heart. They are seriously dense, moist, rich and fudgey x 12….but without butter or flour.
Does. Not. Compute.
Ya’ll remember those healthy chocolate chip cookies, gluten free chocolate cake and mint gluten free cheesecake. You KNOW I lovelovelove to use avocado in place of butter and I’m bringin’ back the staple in here. I know, you’re still not convinced about the whole “green things in baked goods” thing…but, look, it’s chocolate colored so you can totally pretend that there isn’t any secret green-age. Win.
The main component of these this flavor sandwich (literally) is the dark chocolate. It’s in the gluten free brownie and in the strawberry mousse filling you guys. I asked you on Facebook if there was such thing as too much chocolate and ya’ll said no…so, you’ve done this to yourself. Yeah, you win.
You want to use a really good quality chocolate here. I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips, and it made these brownies extra fudgey and rich. I used to think the quality of the chocolate didn’t matter. Chocolate is chocolate right?
Sandwiched between those brownie layers is cheesecake swirled with chocolate strawberry truffle. Do I even need to tell you that it’s delicious? I seriously hope not for the sake of your stomach. But, just in case…it’s delicious. Consider yourselves told.
YOU KNOW WHAT. I FORGOT TO TELL YOU SOMETHING. You don’t even need a mixer or hand beater for these! You can do it ALL in a food processor. That makes you happy right? It makes me happy…in theory. I may or may not have dropped our large food processor 2 days before I made these and then had to use a TEENY TINY, 1 cup food processor.
3 batches of brownies and about 12,000 batches of processing later…..I’m covered in chocolate. And angry.
Use a big one, capeesh?
Final takeaway: The strawberries here add the perfect pop of freshness and “oh my eyes are happy” pretty factor. I actually was taking about 3 billion pictures of strawberries until I realized “oh, unless they are from Antarctica, they know what a strawberry looks like.” And then I stopped. You’re welcome.
Final takeaway, the sequel : Valentines Day is upon us. The perfect day for mega amounts of chocolate.
P.s: All those brownie pieces you’ll have leftover after this? Don’t worry, there’s a recipe for that.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.
Want more gluten free desserts?
STAY IN DA KNOW (AND GET SPECIAL BEHIND-THE-SCENES INFO) BY FOLLOWING ALONG WITH FFF ON PINTEREST, FACEBOOK, AND TWITTER!
This post may contain affiliate links, but I only recommend products that I actually use and <3. Thanks for supporting FFF!