GLUTEN FREE CREAM CHEESE BROWNIES RECIPES
FUDGY GLUTEN-FREE CREAM CHEESE BROWNIES RECIPE | EPICURIOUS
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
Total Time 1 hour, plus cooling
Cook Time 20 minutes
Yield Makes 16 bars
Number Of Ingredients 14
Steps:
- 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.
- 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.
- Brownies can be made 3 days ahead. Store in an airtight container at room temperature.
GLUTEN-FREE CREAM CHEESE SWIRL BROWNIES RECIPE ...
Dress up a Betty Crocker® Gluten Free brownie mix with a cream cheese filling to make brownies even better!
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 15 minutes
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 , CarbohydrateContent 28 g, CholesterolContent 55 mg, FatContent 1 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 5 g, ServingSize 1 Brownie, SodiumContent 110 mg, SugarContent 22 g, TransFatContent 0 g
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