Gluten Free Cream Cheese Swirl Brownies

Origin: Unknown, but brownies are American and I know cheesecake is originally from Greece, but the origin of this perfect pair is unknown to me.

Delicious brownies that bring the rich flavor of chocolate and the sweet flavor of cream cheese to a fantastic bite, or 20 bites, or maybe the whole pan...

All that matters is these things are truly flavorful, gooey, and rich in chocolate.

(Photo taken by Maureen Armstrong)

Makes about: 25 brownies

Takes about: 2 hours

Difficulty: 1 out of 5

Prep:

Grease the bottom of a 9 inch by 9 inch square baking dish and press parchment paper to the bottom of the baking pan, but leave an inch of parchment paper as overhang.

Preheat the oven to 350 degree F.

Ingredients:

8 ounces cream cheese - room temperature

1/4 cup sugar

1 large egg - room temperature

1/4 teaspoon vanilla extract

1/4 cup cornstarch

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

6 tablespoons unsalted butter

9 ounces semisweet chocolate - chopped

1 tablespoon brewed coffee - strong coffee

1 cup sugar

1 teaspoon vanilla extract

3 large eggs - room temperature

Instructions:

- Step 1 - Make the Cream Cheese Mixture

In a medium bowl mix together 8 ounces of cream cheese that is at room temperature,1/4 of cup sugar, 1 large egg, and 1/4 teaspoon of vanilla extract till creamy.

My cream cheese was wet, but it still ended up working, my batter just didn't create such a sold pattern in my brownie. You want your cream cheese to be soft, not liquid, but really wet will work if that is all you have.

- Step 2 - Set Cream Cheese Mixture Aside

Set the cream cheese mixture aside until needed later.

- Step 3 - Start Brownie Mix

In separate medium bowl mix 1/4 cup of cornstarch, 1/4 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt until just combined and set aside.

- Step 4 - Bring Out the Double Boiler

In the double boiler add 6 tablespoons of unsalted butter and 9 ounces semisweet chocolate that has been finally chopped and mix until melted and combined.

Once the chocolate and butter are mixed well, pull the chocolate off the stove and place on a heating pad.

- Step 5 - Add in a Few More Ingredients

In the bowl of melted chocolate and butter add in 1 tablespoon of strong brewed coffee, 1 cup of sugar, and 1 teaspoon of vanilla extract.

- Step 6 - Add In Eggs One at a Time

Add the 3 eggs into the batter 1 at a time.

- Step 7 - Mix in Dried Ingredients

Once your eggs are well combined add the bowl of dry ingredients to the chocolate batter.

Mix your batter really well because you don't want powder bubbles throughout your dough.

- Step 8 - Pour Brownie Batter into Prepared Pan

Pour the batter into your prepared baking pan and spread it out evenly.

- Step 9 - At the Cream Cheese Mixture on Top Slowly

Add the cream cheese batter to the top of the chocolate batter.

Remember that my cream cheese was a bit more wet than normal, so when you pour yours in it might be more of a gooey batter than a wet batter.

- Step 10 - Take a Toothpick or Butter Knife and Swirl Cream Cheese In

Take a toothpick or knife and swirl it throughout the batter. Make sure your knife touched the bottom of the pan to get the chocolate well incorporated.

- Step 11 - Bake

Bake the brownies for about 30-40 minutes or until a tooth pick comes out clean.

Again, my brownies were a bit wet, so my toothpick never came out clean, but they just came out extremely gooey.

- Step 12 - Cool

Once the brownies have finished baking place the tin on a cooling rack for 30 minutes to cool.

- Step 13 - Transfer

Lift the brownies out of the pan by picking up the parchment paper on the ends you left. Transfer the brownies back to the cooling rack to let them finish cooling before cutting into them.

- Step 14 - Cut and Enjoy the Chocolatey Gooey Goodness

After they have cooled 100 percent of the way, cut them in 5 by 5 squares, unless you want them bigger, than do 4 by 4. Or just grab a spoon and start eating.

(Photo taken by Maureen Armstrong)

Found this recipe on "Epicurious." This was a great recipe and I used most of this recipe, but I changed a few steps to help bakers and also changed a few ingredients.