Low FODMAP Pumpkin Swirl Cheesecake Brownies

Name: Low FODMAP Pumpkin Swirl Cheesecake Brownies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3 ounces (85 g) unsweetened chocolate, (finely chopped); 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces); 2/3 cup (96 g) low FODMAP gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour); 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet); 1/2 teaspoon salt; 1 ¼ cups (248 g) sugar; 2 teaspoons vanilla extract; 2 large eggs, (at room temperature); 8- ounces (225 g) lactose-free cream cheese, (such as Green Valley Creamery); ¼ cup (61 g) pure pumpkin purée, (such as Libby’s (not pumpkin pie filling)); 3 tablespoons sugar; 1 tablespoon low FODMAP gluten-free all-purpose flour, ( such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour); ½ teaspoon cinnamon; ¼ teaspoon ginger

Instructions

Prep:15minCook:30min

This Low FODMAP Pumpkin Swirl Cheesecake Brownies recipe is based upon our classic vanilla and chocolate version – and that was based upon a recipe from the bakery Robin and I had in the 1980s! Great recipes never die. They get reinvented! This recipe has a dark chocolate brownie base and swirls of lightly spiced lactose-free pumpkin cheesecake batter throughout. Sweet, a bit tangy, smooth, rich and creamy. Low FODMAP Serving Size Info: Makes 25 brownies; 1 brownie per serving; 25 servings

Updated at: Fri, 22 Nov 2024 01:04:54 GMT