Gluten Free Nutella Cheesecake Brownie Bites

My fiance has been begging me to make cheesecake and I finally caved in. Kind of. I had to add a little something to this cheesecake to make it pop and stand out. I decided to do a Gluten Free Nutella Cheesecake Brownie baked in a muffin pan. But, I made these guys miniature, so you can devour them in one big bite! I'd say I just made a lot of people's dreams come true. Your welcome. Enjoy!

*Makes: 24 brownie bites

Ingredients

For brownie batter:

• 1/2 cup (70g) gluten free plain flour mix
• 1 tbsp xanthan gum
• 1/4 cup (70g) cocoa powder
• 2 eggs
• 1/2 cup (100g) granulated sugar
• 1/2 cup (8 tbsp) Nutella 
• 1/2 cup (120g) butter, melted
• 1 tbsp vanilla

For cheesecake batter:

• 7 oz (200g) cream cheese, softened
• 1/4 (4 tbsp) cup Nutella
• 1/4 cup (50g) granulated sugar
• 1 egg yolk
• 1 tsp vanilla

Directions

Step 1: Preheat the oven to 350F/175C and line a standard cupcake tin with 12 paper liners or just spray with cooking spray. 

Step 2: To make the brownie batter, in a small bowl whisk your gluten free flour, xanthan gum, and cocoa together and set it aside.

Step 3: In a medium bowl whisk the sugar and eggs together until they’re well combined.  Add the Nutella, melted butter and vanilla then whisk until smooth.

Step 4: Add the flour and cocoa mixture then stir with a rubber spatula or wooden spoon until the dry ingredients are well incorporated into the wet ingredients (a few minutes).

Step 5: Divide the brownie mixture evenly in the muffin tin (if you are making mini cupcakes, use 1 tbsp of batter, if you are making regular sized muffins, 2 tbsp should be about right, maybe a bit more.)

Step 6: To make the cheesecake batter, mix together the cream cheese, sugar, Nutella, egg yolk and vanilla until smooth.

Step 7: Evenly divide the cream cheese batter by placing about 1 tsp (or a tbsp if you are making regular sized muffins) each on top of the divided brownie batter.   

Step 8: Using a toothpick or skewer, swirl the two batters together in each cup, but don’t over swirl or it will just look like a glob of the two. You want to make sure you can see a swirl or some sort!   

Step 9: Bake them for 13-15 minutes (or 23-25 for regular sized muffins).  Cool for five minutes in the pan before removing them from the cupcake tin and letting them cool completely on a wire rack. You may add frosting or any other decorations as you please, or enjoy them as they are!