Cream Cheese Brownies (Gluten Free, Naturally Sweetened)
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These fudgy, gluten-free, cream cheese brownies are made with oat and almond flour, they are naturally sweetened, and make a fantastic dessert on any weeknight or special occasion. One bowl for the batter, one bowl for the swirl, put it all together, and bake for the most delicious, healthy brownies you’ve ever had.
• What: Fudgy cocoa-chocolate brownies with a tangy cream cheese swirl.
• Micro ingredients: eggs, honey, oil, unsweetened cocoa, chocolate, oat flour, almond flour, salt, cream cheese, pure vanilla extract, and baking powder.
• Micro method: make brownie batter, whisk cream cheese mixture, layer, dollop and swirl, bake until set, cool, then chill before slicing.
• Time and yield: about 15 minutes prep, 40 to 50 minutes bake, 2 hours cool and chill, 16 squares.
• Storage: airtight 5 days in fridge, freeze up to 2 months.
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Ingredients
This recipe serves 16 squares from an 8-inch pan. Measurements and printing are in the recipe card below.
Brownie Batter
- Eggs
- Honey
- Oil
- Pure vanilla extract
- Almond flour
- Oat flour
- Unsweetened cocoa powder
- Salt
- Baking powder
- Optional Dark chocolate chips
Cream Cheese Swirl
- Cream cheese – Regular (block) or plant-based. Philadelphia Cream Cheese makes a great vegan option. (Not promoting. That’s just what I used.)
- Honey
- Egg yolk
- Pure vanilla extract
- Salt
How To Make Cream Cheese Brownies (Step-By-Step Instructions)
Step 1 – Preheat And Prep
Heat oven to 325°F (163°C). Oil an 8-inch baking pan.
Step 2 – Wet Ingredients
In a large mixing bowl, whisk together the wet ingredients.
Step 3 – Dry Ingredients
Add in all the dry ingredients and mix well. If using chocolate chips, you can fold those in once the batter is evenly mixed. Pour the batter into your oiled baking pan and set aside.
Step 4 – Make The Cream Cheese Topping
In a separate mixing bowl, beat all the cream cheese ingredients together and whisk until smooth.
Step 5 – Adding The Cream Cheese
Dollop the cream cheese mixture over the batter.
Step 6 – Create The Swirl
Use a butter knife and gently move it in a cross-grid motion. Bake 40-50 minutes, or until a toothpick comes out with moist crumbs, not wet batter from the center.
Step 7 – Cool And Serve
Cool in the pan 1 hour, then chill 45 to 60 minutes. Cut into 16 squares and serve.
Pro Recipe Tips For Cream Cheese Swirl Brownies
- Use room temperature cream cheese and eggs for the best results.
- Stop swirling when you see distinct ribbons so layers don’t muddy together.
- Chill before slicing for the best cut.
Substitutions And Dietary Notes
- Nut-free – Use 1 cup oat flour and add 1 tbsp 8 g tapioca, arrowroot, or cornstarch.
- Plant-based – Use maple syrup in equal amounts and add 2 tbsp. unsweetened cocoa powder.
Make Ahead And Storage
- Store covered in the fridge for up to 5 days.
- Freeze for up to 2 months, layered with parchment paper.
- Best served slightly chilled or at room temperature.
Troubleshooting Fudgy Brownies
- Swirl sinks – Batter was too thin. Add a bit of oat flour, 1 tbsp. at a time, until the batter can support the cream cheese. Or reduce the honey slightly.
- Dry edges – Overbaked. Check at 35 to 40 minutes.
- Gummy center – Didn’t cool long enough. Chill to finish the set, then slice.
Cakier Brownie Option
- Add 1 extra egg white. (Get it from the yolk you use for the cream cheese.
- Increase the baking powder to 1 tsp.
- Increase oat flour by 2 tbsp.
- Bake at 350°F (177°C) for 40 to 50 minutes.
What To Serve With Cream Cheese Brownies
- A glass of milk
- A scoop of vanilla ice cream
- A dollop of peanut butter
Equipment For Making Cream Cheese Brownies
You’ll need an 8-inch metal pan (square or round, your choice), two mixing bowls, a whisk, a rubber spatula, and measuring cups and spoons.
Nutrition Snapshot
Per bar estimate: 375 calories, 38g carbs, 7g protein, 3g fiber, 27g sugar.
Expert Notes
Why chilling works: cooling sets cocoa butter and milk fat so slices hold shape.
Why room temp cream cheese matters: warmer fat emulsifies with sugar, preventing lumps and cracks.
FAQs About Cream Cheese Brownies
Can I use only oat flour?
Yes. Use 2 cups oat flour and add 1 tbsp. tapioca starch.
Can I make these without cocoa powder?
You need cocoa for structure and chocolate flavor. These are brownies. They kinda need the cocoa powder.
Do I have to chill before slicing?
No, but it’s a good idea because it sets the cream cheese. You’ll get a fudgier effect if you allow it all to cool properly.
More Brownie Recipes
- Peanut Butter Swirl Brownies Recipe
- Black Bean Brownies
- German Chocolate Brownies
- Oat Flour Brownies
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Cream Cheese Brownies (Gluten Free, Naturally Sweetened)
Equipment
- 1 8-9 inch baking pan
Ingredients
Brownie Batter
- 4 large eggs
- 1 cup honey
- ⅔ cup light-flavored oil
- 2 tsp. pure vanilla extract
- 1 cup almond flour
- 1 cup oat flour
- ⅔ cup unsweetened cocoa powder
- ½ tsp. salt
- ½ tsp. baking powder
Optional Ingredients
- 1 cup dark chocolate chips
Cream Cheese Swirl
- 8 oz. softened cream cheese
- ¼ cup honey
- 1 large egg yolk
- 1 tsp. pure vanilla extract
- 1 pinch salt
Instructions
- Heat oven to 325°F (163°C). Oil an 8-inch baking pan.
- In a large mixing bowl, whisk together the wet ingredients.
- Add in all the dry ingredients and mix well. If using chocolate chips, you can fold those in once the batter is evenly mixed. Pour the batter into your oiled baking pan and set aside.
- In a separate mixing bowl, beat all the cream cheese ingredients together and whisk until smooth.
- Dollop the cream cheese mixture over the batter.
- Use a butter knife and gently move it in a cross-grid motion. Bake 40-50 minutes, or until a toothpick comes out with moist crumbs, not wet batter from the center.
- Cool in the pan 1 hour, then chill 45 to 60 minutes. Cut into 16 squares and serve.
Notes
Nutrition
