Cream Cheese Brownies, GF & FODMAP

By MaryEllen

Ingredients

• Brownies:
• 4 ounces (115 g) unsweetened chocolate, finely chopped
• 1/2 cup (1 stick; 113 g) unsalted butter, at room temperature, cut into pieces
• 2/3 cup (96 g) gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour
• 1/2 teaspoon baking powder; use gluten-free if following a gluten-free diet
• 1/2 teaspoon salt
• 1 1/4 cups (248 g) sugar
• 2 teaspoons vanilla extract
• 2 large eggs, at room temperature
• Cream Cheese Swirl:
• 8 ounces (225 g) lactose-free cream cheese, such as Green Valley Organics
• 2 tablespoons sugar
• 1 tablespoon gluten-free all-purpose flour, such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour

Details

Servings 25
Preparation time 15mins
Cooking time 50mins

Preparation

Step 1

Position rack in middle of oven. Preheat oven to 325°F/165°C. Coat an 8 inch (20 cm) square pan with non-stick spray. Line with a strip of parchment paper to cover bottom and overhang on two sides. Spray the paper, too.
For the Brownies: Melt chocolate and butter together in top of double boiler or in microwave safe bowl.
Meanwhile, whisk together the flour, baking powder and salt in a small bowl to aerate and combine.
Whisk the sugar into the melted chocolate/butter mixture until blended. Whisk in vanilla then add eggs one at a time, whisking well after each addition. Fold in dry ingredients just until combined. Scrape almost all of the batter into the prepared pan, reserving about 1/2 cup (120 ml) - you can do this by eye. Spread the batter in the pan into an even layer using a small offset spatula.
For the Cream Cheese Swirl: Use a wooden spoon to gently combine the cream cheese, sugar and flour together in a small bowl.
Alternately dollop the cream cheese mixture and the reserved brownie mixture by large spoonfuls here and there all over the brownie batter already in the pan. Draw a butter knife through both dolloped batters to create pretty swirls. Don’t over swirl or you will loose the dramatic effect.
Bake for about 30 to 35 minutes, or until bars are slightly puffed and the edges have begun to come away from the sides of the pan. A toothpick inserted in the center will show a few moist crumbs clinging. Cool on rack, then refrigerate briefly before cutting; they should be just slightly chilled for cleanest cutting. Cut into 25 bars (5 x 5 grid). Refrigerate in airtight container for up to 4 days