Gluten Free Cream Cheese Swirl Brownies Recipes

CREAM CHEESE BROWNIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper. In a small bowl or liquid measuring cup, combine arrowroot starch and cold water. Stir to combine and set aside.
• In a medium bowl, combine applesauce, almond butter, and maple syrup. Whisk to combine. Add the arrowroot slurry and vanilla extract. Stir to combine.
• In a separate bowl, whisk together the organic cane sugar, almond flour, cocoa powder, salt, and baking powder.
• Add dry ingredients to the wet ingredients and gently fold them in until evenly combined.
• Transfer the batter to the prepared pan and smooth into an even layer with a spatula.
• In a small bowl, stir together cream cheese swirl ingredients. Drop tablespoons of cream cheese mixture on top of brownie batter. Using a skewer, chopstick, or knife, draw it through the batter in straight horizontal lines followed by vertical lines.
• Bake for 38-42 minutes or until a toothpick comes out mostly clean. Loosely tent with foil at the 25 minute mark to avoid browning the cream cheese swirls.
• Allow brownies to cool in pan completely on wire rack before removing from pan and slicing into squares.
• Store cream cheese brownies in an airtight container at room temperature for 2-3 days.

FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES

Steps:

• Make the cream cheese swirl:
• Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
• Make the brownies:
• Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
• Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
• Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
• Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
• Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
• Do Ahead
• Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

FLOURLESS GLUTEN FREE CHEESECAKE BROWNIE RECIPE

Steps:

• Prep your oven and pan. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray an 8-inch square pan with cooking spray and line with parchment paper, leaving a 2-inch overhang on the pan's two opposite sides of the pan. Spray the parchment, too.
• Make the cheesecake filling. In the bowl of a stand mixer fitted with the paddle attachment (or use a handheld electric mixer), combine the cream cheese, sugar, and egg. Beat on medium-high until smooth, about 1 minute.
• Make the brownie batter. Place the chocolate and butter in the top of a double boiler or in a heatproof bowl set over a medium, heavy-bottomed saucepan filled with a few inches of simmering water (be sure the bottom of the bowl does not touch the water). Cook over medium heat, using a heatproof rubber spatula to stir the mixture and scrape the sides of the bowl occasionally, until the chocolate and butter have melted and combined, about 10 minutes. Set the double boiler or bowl on a wire rack and let the chocolate mixture cool slightly, about 5 minutes.
• Once the mixture cools slightly, whisk in the sugars, eggs, and vanilla one at a time, only adding the next ingredient when the previous is fully incorporated.
• In a small bowl, whisk together the cornstarch, cocoa powder, and salt. Sprinkle over the wet ingredients and use the rubber spatula to mix until just combined about 1 minute.
• Pour half the brownie batter into a small bowl or liquid measuring cup. If using a digital scale to divide the batter, note that this recipe makes around 25.70 ounces or 729 grams of batter; pour 12.85 ounces or 364 grams of batter into the smaller bowl/liquid measuring cup.
• Pour the remaining half of the brownie batter into the prepared pan and and use an offset spatula to spread it evenly across the pan. Spoon the cheesecake filling over the batter, then use the offset spatula to spread the cheesecake across the pan. Don't worry about getting it even-you'll end up swirling this layer! Finally, dollop the remaining brownie batter over the cheesecake filling. Use a butter knife to swirl the layers together.
• Bake the brownies. Bake for 50 to 55 minutes, or until a skewer inserted into the center of the brownies comes out with a few crumbs attached. Cool completely on a wire rack before slicing.
• Serve and store. Run a butter knife or offset spatula along the edges of the pan and use the overhanging parchment as handles to lift the bars out of the pan and onto a cutting board. Use a hot knife to slice into 2-inch squares and serve. The brownies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350°. Separate 2 eggs, putting each white in a separate bowl (discard yolks or save for another use); set aside. In a small bowl, beat butter and 3/4 cup sugar until crumbly. Beat in remaining whole egg, 1 egg white and vanilla until well combined. Combine flour and cocoa; gradually add to egg mixture until blended. Pour into a 9-in. square baking pan coated with cooking spray; set aside., In a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the second egg white. Drop by rounded tablespoonfuls over the batter; cut through batter with a knife to swirl. , Bake 25-30 minutes or until set and edges pull away from sides of pan. Cool on a wire rack.

GLUTEN-FREE CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 9-inch square pan with cooking spray (without flour).
• In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
• In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread three-fourths of batter in pan. Spoon cream cheese filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
• Bake 37 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Combine cream cheese, 1/3 cup sugar, and one egg in a small bowl. Set aside.
• Mix butter, water, and cocoa in a saucepan and heat until butter is melted. Watch carefully- do not overcook chocolate!
• In another bowl, combine flour, remaining 2 cups sugar, soda, salt, vanilla, 2 eggs, and sour cream.
• Beat chocolate sauce into flour mixture and spread into a greased and floured 17 1/2" x 11" pan. Spoon cream cheese mixture over the chocolate and swirl with a knife to make a marbled effect. Do not over mix.
• Sprinkle chocolate chips evenly over the top.
• Bake at 375 for 20-25 minutes or until the center is set.