Gluten Free Cream Cheese Brownies

I made this back in February when it was¬†National Cream Cheese Brownie Day. I’m not making this up. Seriously! Such a day exists. However, I don’t need an excuse to combine two of my favorite foods, cream cheese and chocolate. Have the best of both worlds, gluten-free brownies with a simple cream cheese topping and swirls of chocolate on top.

Gluten Free Cream Cheese Brownies

51

Yield: Makes 16 - 2 inch square brownies

Gluten Free Cream Cheese Brownies

In the mood for brownies and cheesecake? This is your solution! The best of both delicious worlds.

Ingredients:

    For the Brownie Layer:
  • 1/2 cup unsalted butter, cut into pieces
  • 4 oz. unsweetened gluten-free chocolate or morsels, coarsely chopped
  • 1 1/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1/2 cup Carla's Gluten Free All-Purpose Flour Blend recipe
  • 1/4 teaspoon salt
  • For the Cream Cheese Layer:
  • 8 oz. gluten free cream cheese (Philadelphia), at room temperature
  • 1/3 cup granulated ¬†sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg

Instructions:

  1. Preheat oven to 325¬ļF. Line a 9 x 9-inch baking pan with parchment paper, leaving an overhang on two sides.
  2. Melt the butter and chocolate in a heat-proof bowl over hot simmering water. Remove from heat; and whisk in the sugar and vanilla. Add eggs, one at a time, beating after each addition. Add flour and salt. Whisk constantly until smooth.
  3. Remove and set aside 1/2 cup batter.
  4. Transfer the remaining batter to the prepared pan. Smooth out with a spatula dipped in water.
  5. Add cream cheese to the bowl of your mixer and beat until creamy.
  6. Add sugar, vanilla, and eggs; and beat on medium speed, just until smooth.
  7. Top the brownie batter with the cream cheese batter.
  8. Then spoon several dollops of the brownie batter you set aside on top of the cream cheese batter.
  9. Run a butter knife through the dollops and swirl around avoiding going into the bottom brownie batter.
  10. Bake 30 minutes or until the brownies are set and the cream cheese is just beginning to turn golden brown. When you insert a toothpick near the center, it will not come out clean, but with a few moist crumbs. You want to see crumbs, not a smeared batter.)
  11. Immediately transfer to a wire rack to completely cool.
  12. Cover and refrigerate brownies until they are set enough to cut into squares and keep their shape, 4 hours or overnight.
  13. Once set, remove the brownies from the pan by lifting the overhung parchment. Set on a platter and cut into squares. (It is handy to have a glass of water nearby to dip the knife into and clean off.)
  14. Serve cold or at room temperature. Cover and refrigerate leftovers.

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