Fudgy Gluten Free Cream Cheese 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.

THE BEST FUDGY BROWNIES WITH CREAM CHEESE SWIRL RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Prepare 9x13 pan with parchment paper
• In a microwave friendly bowl add 1 cup chocolate chips and butter. Heat for 20 seconds, stir and continue these steps until chocolate is fully melted.
• In another large mixing bowl, whisk together eggs and sugar.
• Whisk in cocoa powder, vanilla extract, and salt.
• Slowly whisk in gluten-free baking flour. Fold in remaining chocolate chips.
• Pour batter into prepare 9x13 pan.
• In a small bowl, Whisk together cream cheese, vanilla extract and sugar.
• Spoon 4 lines across brownie batter, with a toothpick drag lines through to create the swirl. (See Video)
• Bake for 25-30 minutes.
• Allow brownies to cool before slicing.

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.

CREAM CHEESE SWIRL BROWNIES

Steps:

• Preheat oven to 350F. Grease a 9×9 or 8×8 baking pan (or line with parchment for easy removal), set aside.
• 2. In a medium sauce pan over medium heat melt together butter and chocolate. Stir frequently until fully melted and combined. Remove from heat to cool for 10-15 minutes (you can transfer to fridge for 5 minutes to speed up process).
• 3. Once the chocolate butter mixture has cooled, add in the 3/4 cup of granulated sugar, stirring until dissolved. Add in eggs, whisking in one at a time until smooth. Stir in vanilla extract and milk or creamer.
• 4. Sift in flour, cocoa and salt to avoid lumps in batter. Use spatula to gently combine until batter is smooth. Set sauce pan aside while you make your cream cheese layer.
• 5. Make the cream cheese layer: In a medium bowl using electric mixer or paddle attachment of stand mixer, beat together softened cream cheese until fluffy. Add in egg yolk and sugar beating again until fully combined. Set aside.
• 6. Transfer brownie batter to prepared baking pan, reserving 1/3 cup of batter.
• 7. Next drop in spoonfuls of the cream cheese mixture on top of the brownie batter. See picture in post. Cover with the remaining brownie batter, then use butter knife to gently create swirls, moving the knife in a zigzag motion.
• 8. Bake brownies for 25-35 minutes, until inserted toothpick into center of pan comes out with little to no crumbs. If brownies start to crack after 22 minutes but middle is not done, cover pan with foil and bake for another 5-10 minutes. Make sure your brownies aren't over-baked! Once brownies have finished baking, allow to cool in pan at room temperature for one hour, before transferring to fridge to cool for an additional 2-4 hours.
• 9. Gently remove brownies from pan once chilled, placing on cutting mat. Use large sharp knife to cut the brownies into 16 squares. Brownies will be deliciously fudgy since they've chilled. Store leftovers in container in fridge, up to 1 week. Enjoy!

CHEWY BROWNIES WITH CREAM CHEESE

Steps:

• First start by preheating the oven to 350F and line your 8x8 baking pan with parchment paper and set aside.
• In a medium bowl, whisk the melted butter, the brown sugar, and the granulated sugar together for about 1 minute. Add the eggs and the vanilla and beat until the colors becomes lighter. (about another minutes or two)
• Sift in the flour, cocoa powder and salt and gently fold the dry ingredients into the wet ingredients just until combined. DO NO OVER MIX to keep your brownie layer light and chewy.
• Pour the cocoa powder brownie batter in the prepared baking pan leaving 1/4 cup of brownie batter aside then spread the brownie batter evenly in the prepared pan.

FUDGY CREAM CHEESE BROWNIES

Steps:

• Brownie Layer: 1. Place 1/2 cup of semisweet chocolate and butter in a microwave-safe bowl and microwave on medium (50 percent power) for 1 minute or until melted. Stir until well-combined and set aside to cool slightly. 2. Spray an 8 x 8 x 2 inch baking pan with non-stick cooking spray. Line the pan with parchment paper, covering the bottom and sides of the pan. 3. With a mixer on low speed, or by hand, beat eggs and sugar until combined and light yellow. Slowly pour in melted chocolate. 4. Add potato starch, cocoa powder, salt and vanilla and mix together. Stir in 1/2 cup chocolate chips. 5. Spread batter into prepared pan.Preheat oven to 350 degrees. Cream Cheese Layer: 1. Beat cream cheese with mixer on medium speed until smooth. Add sugar, egg and vanilla, and beat until mixture is smooth and creamy. 2. Pour cream cheese mixture on top of brownie batter. Drag a knife through the batter several times to create a marbled design. 3. Bake for 35 minutes, until the brownies feel firm to the touch and a toothpick inserted into the middle of the brownies comes out clean. 4. Cool completely in the pan. When cool, lift the brownies out of the pan by the edges of the parchment paper. Place on a cutting board and cut into 25 small squares.

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.