Cummulative Rating Servings
Makes 16 brownies. Difficulty
Easy
Ingredients
5 Tablespoons gfcf butter substitute (we used Earth Balance Natural Buttery Spread) 4 ounces bittersweet quality gfcf chocolate (see note below) 1/2 cup gf flour 1/4 teaspoon baking powder 1 large egg, plus 1 large egg yolk 2/3 cup sugar 1 teaspoon gf vanilla extract 6 ounces soy cream cheese (we used Tofutti cream cheese) 1/4 cup sugar 1 Tablespoon gf flour 1 large egg white 1 teaspoon vanilla extract
Directions
Preheat oven to 325°F.
Line an 8-inch baking pan with foil, overlapping edges of pan by about 2 inches.
Using gfcf butter substitute, grease pan.
In a medium-heavy saucepan melt gfcf butter substitute along with chocolate over very low heat. Stir until melted and smooth. Remove the pan from the heat and set aside to cool to lukewarm.
Sift together gf flour, baking powder and salt; set aside.
In a separate bowl, whisk together egg, egg yolk, sugar and vanilla. Using a large wooden spoon mix egg mixture into the melted chocolate. Stir in flour mixture until incorporated, but not overmixed.
To prepare cream cheese mixture; beat cream cheese, sugar, and 1 tablespoon gf flour in a mixer on medium-low speed. With a wooden spoon mix egg white and vanilla into cream cheese mixture until just combined.
Working with about half the chocolate batter, spoon dollops, slightly separated, into prepared pan. Spoon dollops of the cream cheese batter in the spaces between the chocolate batter. Spoon dollops of the remaining chocolate batter over the top.
Using a table knife held vertically, swirl mixtures together until marbled and intermingled but not completely blended together.
Bake for 28-33 minutes or until a toothpick inserted into center comes out clean.
Transfer pan to a cooling rack and let stand for at least 15-20 minutes. Using the overlapping foil as handles, lift brownie from pan and place on rack to cool completely. Peel off foil, transfer brownie to a cutting board, and cut into 2-inch squares.
Serve, or store in an airtight container for up to 2 days.
Tips
The chocolate makes the difference in this recipe. Be sure to use a good quality chocolate. We used Sharffen Berger chocolate - the 9.7 oz. bars are gluten-free and dairy free. To purchase this wonderful chocolate please visit www.sharffenberger.com.
For the gf flour we used The Gluten-Free Pantry’s Country French Bread Flour Mix. To purchase this product click the link below in the Recommended Tools section.
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