Fudgy Gluten Free Cream Cheese Brownies Food

GLUTEN-FREE FUDGE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C), and grease an 8x8 inch square baking dish.
• Stir together the gluten-free baking mix, cornstarch, white sugar, brown sugar, cocoa powder, and baking soda in a bowl, sifting with a fork to remove lumps. Pour in the eggs and melted margarine, and mix with a large spoon or electric mixer on low until the mixture forms a smooth batter, 3 to 5 minutes. Scrape the batter into the prepared baking dish.
• Place a sheet of aluminum foil on the oven rack to prevent spills as the brownies rise, then fall during baking. Bake until a toothpick inserted in the center of the brownies comes out clean, 40 to 45 minutes.

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.

FUDGY CREAM CHEESE BROWNIES

Steps:

• For The Chocolate Batter - Combine Flour, baking powder and salt.
• Melt Chocolate with butter over hot water.
• Beat eggs until foamy. Gradually add sugar, continue beating at meadium speed of electric mixer until thick and lemon coloured, about 5 minutes.
• Add vanilla and chocolate mixture; mix well. Add flour; mix well.
• For The Cream Cheese Batter - Beat cream cheese with butter, vanilla, sugar and egg until well blended.
• To Finish Brownies - Layer half of the chocolate batter in a greased and floured 8-inch (2 litre) square pan.
• Spread with cheese mixture. Top with spoonfuls of chocolate batter.
• Swirl with knife through layers to marble.
• Bake at 180ºC (350ºF) for 35 minutes or until brownies pull away from the sides of the pan. Cool on wire rack.

FUDGY GLUTEN-FREE TEFF BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish.
• Combine chocolate and butter in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Whisk 1 cup plus 1 tablespoon sugar and vanilla extract into melted chocolate mixture. Add eggs, one at a time, mixing well after each addition. Sift 1/2 cup plus 1 tablespoon teff flour and cocoa powder over mixture and mix well until all ingredients are incorporated into a smooth batter. Pour batter into prepared baking dish.
• Bake in the preheated oven until a skewer inserted into centre of brownies comes out clean, about 40 minutes. Allow to cool for 10 minutes before slicing into squares.