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Gluten-Free Brownie Sandwiches With Strawberry Cheesecake Filling {Butter-Free}
5 from 9 votes

Gluten-Free Brownie Sandwiches With Strawberry Cheesecake Filling {Butter-Free}

Cheesecake swirled with strawberry truffle, nestled between two fudgy, gluten-free brownies. No butter, no flour, and pure indulgence!

Prep Time
40 mins
Cook Time
50 mins
Additional Time
1 hr
Total Time
2 hrs 30 mins
Servings: 6
Calories: 588 kcal
Course: Dessert
Cuisine: American

Ingredients

For The Brownies:
  • 1 1/3 cups bittersweet chocolate chips 230g, 60% cacao
  • 2 cups avocado about 1 1/3) mashed, large
  • 1/4 cup cocoa powder unsweetened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups sugar
  • 2 egg lightly beaten
  • 1/4 cup almond milk unsweetened vanilla
  • 1 pinch salt sea salt
For The Chocolate Strawberry Filling:
  • 3 tablespoons bittersweet chocolate baking chips 25g, 60% cacao
  • 1/4 cup avocado mashed, large
  • 1/4 cup strawberry chopped, fresh
  • 1/8 teaspoon vanilla extract
  • 1 tablespoon sugar
For The Cheesecake Filling:
  • 1/4 cup cream cheese softened at room temperature, reduced-fat
  • 1 1/2 to 2 tablespoons sugar or to taste
  • 1/8 teaspoon vanilla extract
  • 2 to 3 strawberry for garnish, large

Instructions

For The Brownies:
    Cup of Yum
  1. Preheat oven to 350°F. Line two 9 x 13-inch pans with parchment paper and set aside.
  2. In a large microwave-safe bowl, melt the 1 1/3 cups of chocolate chips in 20-second intervals, stirring between each, until smooth.
  3. Mash the avocados until smooth, then transfer them to a large food processor.
  4. Add the melted chocolate, cocoa powder, vanilla extract, sugar, eggs, almond milk, and a pinch of salt to the food processor. Blend until smooth and well combined. Ensure there are no lumps of avocado. The batter will be thick and rich.
  5. Divide the batter evenly between the two prepared pans, spreading it close to the edges but not all the way to prevent overly thin edges.
  6. Bake for 45 to 50 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The edges will be slightly crispy.
  7. Let the brownies cool in the pans, then transfer them to the refrigerator to cool completely for at least 1 hour.
For The Chocolate Strawberry Filling:
  1. Melt 3 tablespoons of chocolate chips in a microwave-safe bowl using the same 20-second interval method.
  2. In a small food processor, combine the melted chocolate, mashed avocado, chopped strawberries, vanilla extract, and sugar. Blend until smooth and well mixed.
  3. Transfer the filling to a small bowl, cover, and refrigerate for at least 1 hour.
For The Cheesecake Filling:
  1. Clean the food processor, then add the softened cream cheese, sugar, and vanilla extract. Blend until smooth and creamy.
  2. Transfer the cheesecake filling to a small bowl and refrigerate until ready to use.
To Assemble:
  1. Use a medium-sized circular cookie cutter (approximately 3 inches in diameter, preferably metal to prevent sticking) to cut 6 circles from each pan of brownies, yielding a total of 12 circles.
  2. Use a smaller circular cookie cutter (about 2 inches in diameter, preferably metal to prevent sticking) to cut the centers out of 6 of the brownie circles, creating 6 solid circles and 6 with cut-out centers.
  3. Spread 2 teaspoons of the chocolate-strawberry filling onto one solid brownie circle and smooth evenly.
  4. Add 1 teaspoon of the cheesecake filling on top and gently swirl it into the chocolate filling with a knife or toothpick.
  5. Place a cut-out brownie circle on top of the filled solid circle. Repeat with the remaining brownies and fillings.
  6. Cut the strawberries into small heart shapes (or pieces) and place them in the center of each cut-out brownie.
  7. Serve and enjoy!

Nutrition Information

Calories 588kcal (29%) Carbohydrates 79g (26%) Protein 7g (14%) Fat 29g (45%) Saturated Fat 13g (65%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 12g (60%) Trans Fat 0.04g (2%) Cholesterol 63mg (21%) Sodium 80mg (3%) Potassium 613mg (13%) Fiber 9g (36%) Sugar 65g (130%) Vitamin A 231IU (5%) Vitamin C 5mg (6%) Calcium 76mg (8%) Iron 4mg (22%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 588

% Daily Value*

Calories 588kcal 29%
Carbohydrates 79g 26%
Protein 7g 14%
Fat 29g 45%
Saturated Fat 13g 65%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Trans Fat 0.04g 2%
Cholesterol 63mg 21%
Sodium 80mg 3%
Potassium 613mg 13%
Fiber 9g 36%
Sugar 65g 130%
Vitamin A 231IU 5%
Vitamin C 5mg 6%
Calcium 76mg 8%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.