My inspiration for this brownie cheese cake came from my pregnant friend sharing this recipe with one of her friends and the caption: We need to try this!
her friend replied: We???
Pregnant friend: Yes you know, you cook it and I eat it!!
I was going to look at the recipe anyway but after that I just had to see how to make it. And with all this talk about cheese cake I was thinking I’d like some cheese cake too.
I decided to use my favorite gluten free brownie recipe with a few changes…
This time I successfully melted chocolate chips in the microwave. You can see the time I made some sort of volcano ash here
Into the blender I tossed the garbanzos,
and baking powder.
Blended until smooth.
Then added sugar
and the melted chocolate chips, and blende everything together.
Into a greased and floured pan
pour a crust depth layer of brownie batter. (not as deep as I did here)
Baked at 350 for 30 minutes or so until a knife inserted into the center of the cake comes out clean.
While it’s baking… In another bowl I added cream cheese,
I mixed that
then added the eggs
Mixed it with my mixer on high, uh, I mean my fork.
When the brownie layer is done pour the cheese layer on
and pop it back in the oven. Bake until the cheese just starts to brown at the edges.
When the cake was cool I loosened it by running a knife around the edge, and then removed the rim of the pan.
Then I finally put warm chocolate glaze in a plastic bag and poked a tiny hole in it like everyone says is the easiest way to do it. And it worked! I will definitely do that again.
See, it almost looks like I know what I’m doing!
Now the part that we’ve all been waiting for!
Lets see if this is any good.
Yeah, it was and it’s all gone.
Next time I will make less brownie and more cheese.
And a big thanks to baby Brooklyn for telling her mommy she wanted brownie cheesecake!
Pregnant lady brownie cheese cake
- 1 1/4 cups semisweet chocolate chips
- 1 cup garbanzo beans, rinsed and drained
- 1/2 cup black beans rinsed and drained
- 4 eggs
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/4 cup chocolate topping or chocolate glaze I used Duncan Hines Amazing glaze
Grease and flour a 9 inch spring form pan(s) it might be best to make two so your brownie crust isn't so thick.
Melt chocolate chips in microwave, stirring every 20 seconds after the first minute, until chocolate is melted and smooth.
Combine the beans and eggs in a blender or a food processor. until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the cake pan.
Bake at 350 for 30 minutes or until a knife inserted into the center of the cake comes out clean.
While the brownie is baking.
In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs beating well. Pour cream cheese mixture.
Bake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Drizzle with the chocolate topping.