Gluten free cream cheese brownies
Beautiful gluten free cream cheese marble brownies. gluten free chocolate brownies with cream cheese layer swirled to make a marbled top.
Servings: 16 bite sized squares
Calories: 178kcal
Equipment
- 8x8 lined baking tin, Electric hand mixer.
Ingredients
Brownie mixture
- 200 grams Sugar (I used Granulated sugar)
- 100 grams Chocolate (Dark or Milk Work well)
- 130 grams Gluten free Plain Flour (Gluten free all purpose flour)
- 30 grams Cocoa Powder
- 120 ml Vegetable Oil
- 60 ml water
- 2 Eggs
- 1 teaspoon Baking Powder Some brands may have ingredients that contain gluten. Always be sure to check the label.
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
- pinch of Salt
Cream cheese mixture
- 180 grams Cream cheese (room temparture)
- 70 grams Caster Sugar
- 1 Egg
- ½ teaspoon Vanilla extract
Instructions
Brownie mixture
- Line baking tin with grease proof paper.
- Mix together flour, cocoa powder, baking powder, xanthan gum and salt then set aside.
- Gently melt chocolate with water and sugar together in non stick pan over a low/medium heat until chocolate has melted.
- Beat eggs and oil together and add vanilla then add melted chocolate mixture. Mix until fully combined.
- Combine wet mixture to flour mixture folding in gently until fully combined ensuring that there are no lumps.
- set the brownie mixture aside while you make Cream cheese mixture.
Cream cheese mixture
- Preheat oven to 175°C/325°F/Gas mark 3.
- Beat Cream cheese and sugar together until smooth.
- Add the egg and vanilla extract to the mixture and beat until fully combined and looks nice and smooth.
Making marble effect brownies
- Taking your brownie mixture remove around 8 tbsps of mixture and set aside for topping
- Pour the brownie mixture into your prepared tin and spread out evenly.
- Gentle spoon the cream cheese mixture randomly over the top brownie mixture.
- Using the brownie mixture you set aside and spoon onto the tin filling any gaps.
- Using a wooden skewer or the back of a knife gently make swirls through the topping mixture until it resembles a marble effect.
- Place the baking tin in the oven for approximately 35 minutes. Checking with a skewer when it almost comes out almost clean it is ready.
- Move to cooling rack leaving Brownie in the tin to cool. when cool place in the fridge for at least 30 minutes. I prefer to leave in the fridge for a few hours as this allows the brownies to set well making it easier to slice.
- Once cooled cut evenly into your desired sized squares.
Notes
What is the best oil or butter in brownies?
Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe. How to store the brownies?
The gluten-free cheesecake brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer. How do I make brownies using gluten free flour?
Any gluten-free plain flour or all-purpose flour will work well with this recipe. I used Doves freee from as this is my preferred flour but you can use your preferred brand of plain flour or all-purpose flour just be sure that it is gluten free.
Using oil in brownies I find makes them super gooey and fudgy. Great when you want soft gluten-free fudgy brownies. If you prefer brownies made with butter you can substitute the oil for butter keeping the ratio the same as the recipe. How to store the brownies?
The gluten-free cheesecake brownies can be stored in an airtight container at room temperature for 1-2 days but I recommend you store them in the fridge as this way they will keep longer for you to enjoy for up to 5 days. They can be removed from the fridge and allow to come to room temperature if you prefer. How do I make brownies using gluten free flour?
Any gluten-free plain flour or all-purpose flour will work well with this recipe. I used Doves freee from as this is my preferred flour but you can use your preferred brand of plain flour or all-purpose flour just be sure that it is gluten free.
Nutrition
Serving: 1Serving | Calories: 178kcal | Carbohydrates: 23g | Protein: 3.8g | Fat: 8.2g | Saturated Fat: 1.4g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 3.3g | Cholesterol: 23.2mg | Sodium: 72mg | Potassium: 37mg | Fiber: 1.8g | Sugar: 13.5g