Lemon Cheesecake Brownies

Ingredients

1 box gluten-free brownie mix
8 ounces of mascarpone cheese, or cream cheese
Zest of 1 large lemon
2 tablespoons granulated sugar
Non-stick cooking spray for the baking dish

Directions

Preheat oven to recommended temperature for the boxed brownie mix. Line an 8-inch square baking dish with parchment and spray with cooking oil.

Follow the directions on the box for the brownies and set aside. Using a handheld, stand, or by hand beat the cheese with sugar and lemon zest until well blended. Pour 1/2 the prepared brownie mix into the pan and smooth over with a spatula. Dollop 1/2 the cheese mixture onto the brownie mix. Swirl around with a thin knife. Add the remaining brownie mix, smooth over then dot with remaining cheese and swirl again.

Bake the recommended time suggested for the brownies. Mine was 40 minutes at 350 degrees. Remove from oven and let sit 10 minutes before cutting into squares.

Find more of Pamela’s gluten-free recipes at PamelasGlutenFreeRecipes.com.

Pamela McDonough is a Toronto native who now resides in the Finger Lakes region of New York State. She makes daily forays into the kitchen to cook for a vegan/gluten-free daughter, a son who eats absolutely everything, a husband who prefers a heavily protein-based diet, and her Celiac self. Follow along at pamelasglutenfreerecipes.com

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