Cream Cheese Brownies, GF

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A version of these Cream Cheese Brownies has been with me for over 30 years, along with the Espresso Bars. Hey, when you create a good recipe, you tend to want to make them again and again – and people ask for them, or rather, demand them! Whether it was from the time Robin and I worked at The Black Sheep Deli & Bakery, where a version of these were born, to our own place, The Harvest Moon Bakery (both in Amherst, MA), Cream Cheese Brownies were always on the menu.

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  • 25

Ingredients

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

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.

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