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.
- For the brownies:
- 1 1/3 Cups Ghirardelli 60% Cacao Bittersweet Chocolate Baking chips 230g
- 2 cup Large avocados about 1 1/3 mashed
- 1/4 Cup Unsweetened cocoa powder
- 1 tsp Vanilla extract
- 1 1/4 Cups Sugar
- 2 Eggs lightly beaten
- 1/4 Cup Unsweetened vanilla almond milk
- Pinch of salt
- For the chocolate strawberry filling:
- 3 Tbsp Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips 25g
- 1/4 cup a large avocado about 1/3 mashed
- 1/4 Cup Chopped fresh strawberries
- 1/8 tsp Vanilla extract
- 1 Tbsp Sugar
- For the cheesecake filling:
- 1/4 Cup Reduced-fat cream cheese softened
- 1 1/2 - 2 Tbsp Sugar to taste
- 1/8 tsp Vanilla extract
- 2-3 Large strawberries for garnish.
- To make the brownies:
- Preheat your oven to 350 degrees and line two9x13 panswith parchment paper and set aside.
- In a large bowl, melt 1 1/3 cups baking chips in the microwave in 20 second intervals, stiring between each interval, until melted.
- Mash the avocado and add it into alarge food processor.
- Add in the melted chocolate, cocoa powder, vanilla extract, sugar, lightly beaten eggs, almond milk and pinch of salt. Process until smooth and well combined. Make sure there are no lumps of avocado. The batter will look very thick and rich.
- Divide the batter evenly between both pans. Spread the batter almost all the way to the very edge of the pan, stopping a little before the end. If you spread the batter all the way to the edge, they will become too thin.
- Bake for 45-50 mins until the the top feels set and a toothpick comes out clean. The edges will get quite crispy.
- Let the brownies cool in the pan and then transfer the the fridge to completely cool for at least an hour.
- To make the chocolate strawberry filling:
- Melt the chocolate in a small bowl as you did for the brownies and pour it into a small food processor.
- Add in the mashed avocado, chopped strawberries, vanilla extract and sugar and process until smooth and well combined.
- Transfer the filling to a small bowl and let chill in the refrigerator for at least an hour.
- To make the cheesecake filling:
- Clean the food processor out and add in the softened cream cheese, sugar and vanilla extract. Process until smooth and well combined.
- Transfer the filling to a small bowl and refrigerate until ready to use.
- To assemble:
- Using a medium sized, circular cookie cutter (mine was 3 inches diameter), cut 6 circles out of each pan of brownie, leaving you with a total of twelve circles.
- Using a smaller, circular cookie cutter (mine was 2 inches diameter), cut the middles out of 6 of the brownie pieces.
- Spread 2 tsps of chocolate strawberry filling onto one of the solid pieces of brownie and spread evenly.
- Drop a 1 tsp dollop of cream cheese filling on top and swirl into the chocolate using a knife.
- Top with one of the cut out brownie pieces. Repeat for the remaining brownie circles.
- Cut the strawberries into small hearts (or pieces) and place in the middle of each cut out.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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?
Chocolate Peanut Butter Krispie Cheesecake Bars
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