Low-FODMAP Cheesecake Swirl Brownies; Gluten-free

Low-FODMAP Cheesecake Swirl Brownies are chewy, creamy, rich and completely delicious.  I make it easy for you with low-FODMAP Certified Happy Baking Fudgy Brownie Mix!

I also added some chocolate chips to the base layer, and then swirled the tops with a little extra brownie batter.  Beautiful and decadent 🙂

Low-FODMAP Cheesecake Swirl Brownies are ready in about an hour, and everyone will think you spent all day in the kitchen!

You may also love my:

• Low-FODMAP Peppermint Brownies
• Low-FODMAP White Chocolate Chip Brownie Mix Cookies with Happy Baking Brownie Mix
• Low-FODMAP Cappuccino Swirl Layer Brownies
• Low-FODMAP Copycat Cheesecake Factory Original Cheesecake
• Low-FODMAP No-Bake Chocolate Cheesecake Jars
• Low-FODMAP Ooey Gooey Brownies

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

While this recipe has not been lab tested a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)

Serves: 20-24; 1 brownie per serving

Prep time: 15 minutes

Bake time: 45 minutes

Total time: 1 hour

Bake: 350 F, then 325 F

Equipment: One 8 inch square pan, parchment paper, electric mixer

Ingredients

For the low-FODMAP Brownie Base

• 10 tablespoons unsalted butter, melted
  • Butter contains virtually no lactose, and is low in FODMAPs.  We have not tried this recipe with dairy-free alternatives
• 1 box low-FODMAP certified Happy Baking Fudgy Brownie Mix
• 2 large eggs, room temperature
• 1/2 cup semisweet chocolate chips, dairy-free if necessary
  • These brownies are VERY rich and decadent, if you prefer less sweetness then omit the chocolate chips
• 1 tablespoon hot water, plus more if needed

For the low-FODMAP Cheesecake Topping

• 12 oz lactose-free cream cheese, room temperature
  • Drain lactose-free cream cheese well (I often press it out using a cheesecloth to remove the liquid)
  • You can also use regular cream cheese, if you tolerate small amounts of lactose
    • 1 ounce or 2 tablespoons is one low-FODMAP serving
      • For this recipe, I used regular cream cheese, due to lactose-free inavailability
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 large eggs, room temperature

Directions

Prepare brownie layer:

• Preheat oven to 350 F and line your brownie pan with parchment paper using a 1 inch overhang. Spray with baking spray or grease with butter or shortening
• Add the melted butter to a large bowl and mix in packet of Happy Baking Fudgy Brownie Mix
• Add eggs one at a time and mix well to incorporate (you don’t need an electric mixer for this part)
• Remove 1/2 cup of brownie mixture to a small bowl and set aside for later
• Fold your 1/2 cup chocolate chips into remaining mix
• Spread this into your pan

Prepare Cheesecake Topping:

• Add the room temperature cream cheese to stand mixer fitted with a whisk attachment or hand mixer, and mix at medium speed for 3-4 minutes until smooth and creamy
• Reduce speed to low and slowly add sugar, salt and vanilla
• Add eggs one at a time, allowing each to incorporate, scraping the bowl as necessary
• Spread the cheesecake mixture on top of the brownie layer, smooth this layer
• Mix your reserved 1/2 cup of brownie batter with your tablespoon of hot water until smooth, add a little more as needed to make this batter easier to scoop out
• Drop this in heaped teaspoons over the cheesecake layer and then use a toothpick to swirl the chocolate drops over the top of the cheesecake
• Bake at 350F for 10 minutes, then reduce oven temperature to 325F and bake another 35 minutes until set, with no jiggle to the center
  • As ovens vary, yours may need more or less time
• Allow to cool completely in pan on a wire rack, then refrigerate until serving