FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES
Everyone's favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate flavor of this ultra-fudgy brownie.
Provided by Anna Stockwell
Categories Dessert Brownie Chocolate Cream Cheese Coffee Wheat/Gluten-Free Kid-Friendly Back to School Backyard BBQ Potluck Picnic Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 16 bars
Number Of Ingredients 17
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.
GLUTEN-FREE CREAM CHEESE SWIRL BROWNIES
Dress up a Betty Crocker® Gluten Free brownie mix with a cream cheese filling to make brownies even better!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 8
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.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Brownie, Sodium 110 mg, Sugar 22 g, TransFat 0 g
GLUTEN FREE FUDGE-CREAM CHEESE SWIRL BROWNIES
Gluten Free Fudge-Cream Cheese Swirl Brownies
Provided by Peggy Gilbey McMackin
Categories Sweet Treats
Time 1h
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees
- Grease baking pan with butter, top with two overlapping sheets of parchment paper leaving a two-inch overhang all around
- Grease the parchment sheets with butter
- In the bowl of an electric mixer on medium speed beat together the cream cheese, sugar, egg and vanilla extract until smooth and fully incorporated, set aside
- In a small bowl whisk together the cornstarch cocoa powder, coffee and salt, set aside
- In the top pan or bowl of a double boiler, melt butter and chocolate over simmering hot water, stir until smooth, remove from heat, stir in sugar and vanilla
- Whisk in the eggs one at a time then whisk in the cornstarch mixture until blended and smooth, around one minute
- Transfer the batter evenly into the greased baking dish with parchment
- Use a spoon to dollop the cream cheese mixture all over the top of the batter then using a knife or a spatula gently swirl the cream cheese mixture throughout the batter
- Bake brownies thirty minutes or longer until an inserted toothpick removes with a few moist crumbs attached
- Transfer pan to a wire rack, let cool completely
- Once cooled, remove the brownies from the pan by lifting up the parchment overhangs, transfer the brownies to a cutting board
- Slice into 4 pieces lengthwise and 4 pieces crosswise to make 16 bars
- Brownies may be prepared 3 days ahead of use and stored at room temperature in an airtight container, they also freeze very well
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