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MarbledPumpkin ChocolateCheeseCakeCropped 1.jpg
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4.50 from 2 votes

Gluten-Free Brownie Crust

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 1 (9-inch) crust
Calories: 3106kcal

Ingredients

  • 8 tablespoons butter or dairy-free shortening , of choice
  • 4 ounces unsweetened baking chocolate
  • 1½ cups sugar
  • 2 eggs
  • ¼ cup milk of choice (cow, rice, soy, nut, hemp)
  • 1 teaspoon pure vanilla extract
  • 1 cup gluten-free flour blend of choice
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • Preheat oven to 325 degrees. Lightly grease and flour the sides and bottom of a 9-inch springform pan. Set aside.
  • Melt butter and chocolate in a heavy saucepan over low heat. Remove from heat and cool to lukewarm.
  • Add sugar to chocolate mixture. Stir in eggs one at a time, mixing well after each addition. Stir in milk and vanilla.
  • In a separate bowl, combine flour and salt. Stir into batter until blended.
  • Spoon batter into prepared springform pan, spreading evenly. Bake in preheated oven for 25 to 30 minutes or until center is firm to touch. Cool on rack before adding cheesecake filling.

Nutrition

Calories: 3106kcal | Carbohydrates: 424g | Protein: 40g | Fat: 164g | Saturated Fat: 98g | Cholesterol: 574mg | Sodium: 2144mg | Potassium: 1143mg | Fiber: 31g | Sugar: 308g | Vitamin A: 3375IU | Calcium: 340mg | Iron: 25.6mg