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.

GLUTEN FREE FUDGE-CREAM CHEESE SWIRL BROWNIES

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

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.

GLUTEN FREE CHEESECAKE SWIRL BROWNIES

Steps:

• Preheat oven to 350°F and grease or line a 9x9 pan with parchment paper.
• Combine butter and chocolate chips in a small, microwave-safe bowl.
• Microwave for 30 seconds. Stir well and microwave again for another 10 seconds and then stir well again. Repeat in 10 second intervals until chocolate and butter are completely melted and well-combined.
• In a medium sized mixing bowl, whisk together flour, cocoa powder, and salt.
• In a larger mixing bowl, beat together eggs and sugars. Then add the vanilla extract and stir to combine.
• Stir in the melted chocolate.
• Mix the dry ingredients into the chocolate mixture until just combined.
• Combine cream cheese and sugar in a medium-sized bowl. Use an electric mixer to beat until creamy.
• Stir in egg and vanilla extract until well-combined.
• Reserve 1/3 of the brownie batter and spread the rest of the batter evenly into prepared pan.
• Pour cheesecake over prepared brownie batter. Take your reserved brownie batter (if it has become stiff just stir it with a spoon) and drop/drizzle over cheesecake.
• Use a knife or skewer to swirl brownie batter and cheesecake together.
• Bake on 350°F for 45-50 minutes or until center is set and a toothpick inserted in the center comes out with just a few crumbs.
• Allow to cool completely before cutting and serving.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In small bowl, mix cream cheese and sugar with spoon until smooth. Add flour, egg white and vanilla; mix until well blended. Set aside.
• Make brownie batter as directed on box, adding reserved egg yolk. Reserve 1/2 cup brownie batter; set aside. Spread remaining batter in pan. Spoon filling by tablespoonful dollops evenly onto batter, making 3 rows by 3 rows. Spoon about 1 tablespoon of the reserved brownie batter in center of each filling dollop. Draw knife through mixture in four straight lines horizontally, then vertically for swirled design. Sprinkle with chocolate chips.
• Bake 28 to 32 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.