Go Back Email Link
+ servings
gluten free cheesecake brownie bars on a wooden tray

Gluten Free Butterfinger Cheesecake Brownie Bars

Sandi Gaertner
Easy gluten free Butterfinger Cheesecake Brownie Bar recipe.
4.77 from 17 votes
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 people
Calories 284 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Equipment

  • 8x8 Baking pan

Ingredients
  

For the Brownies

  • ½ cup unsweetened cocoa * see note
  • ½ cup gluten free flour (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 1 teaspoon baking powder
  • dash of salt
  • 1 cup sugar
  • ½ teaspoon pure vanilla extract
  • 2 large eggs
  • ½ cup butter melted
  • ¼ cup milk

For the Cheesecake

  • 2 8 ounce packages of cream cheese softened to room temperature
  • ¼ cup sour cream * see note
  • 3 large eggs
  • 1 can condensed milk
  • 1 teaspoon pure vanilla extract
  • dash salt
  • 3 tablespoons gluten free flour
  • *optional fudge sauce

Instructions
 

  • Preheat the oven to 350º F.
  • Spray coconut oil in an 8x8 baking dish.
  • In a large bowl, add all brownie dry ingredients whisk to blend them together.
  • In a smaller bowl, add in the wet ingredients and mix. Pour the wet ingredients into the dry ingredients and mix well.
  • Pour brownie batter into the pan.
  • Bake for 20 minutes.
  • While the brownies are baking, add all cheesecake ingredients into a mixing bowl for a standing mixer.
  • Mix on medium speed until creamy.
  • Remove the brownies from the oven.
  • Pour the cheesecake mixture on top.
  • Optional: Sprinkle the BUTTERFINGER® pieces on top of the cheesecake mixture.
  • Put the cheesecake pan into a larger pan.
  • Fill the larger pan with 1 inch water.
  • Bake for 25 minutes until done.
  • Remove and allow to cool.

Notes

  1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
  2. There are several brands of gluten free cocoa powder. I like Rodelle, Anthony's, and Ghirardelli.
  3. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  4. You can substitute Greek yogurt for sour cream if you prefer.
  5. These brownie cheesecake bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 284kcalCarbohydrates: 25gProtein: 5gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 118mgSodium: 177mgPotassium: 163mgFiber: 2gSugar: 18gVitamin A: 691IUVitamin C: 1mgCalcium: 71mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.