Cheesecake Marbled Brownies

Simply Swirling the batter is all it takes to create these great-looking brownies.

Ingredients

2/3 c. flour

1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. butter

1/2 c. Fry's cocoa

1 c. sugar

2 eggs

3/4 tsp. vanilla

Directions

Cream Cheese filling:

Beat 1 (250 g) package cream cheese, softened, until light. Gradually beat in 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla until smooth.

Brownies:

Stir together flour, baking powder and salt in small bowl. Melt butter in medium saucepan. Remove from heat. Stir in cocoa. Blend in sugar, eggs and vanilla. Blend in dry ingredients.

Pour half the batter into greased 9-inch square baking pan. Spread Cream Cheese Filling on top. Spoon remaining chocolate batter over filling. Pull a knife through both batters to create a marbled effect.

Bake in a preheated 350F. oven 40 to 45 minutes or until done. Cool completely. Cut into bars or squares.

Makes about 2 dozen.

Brownie Bites

Ingredients

Vegetable oil spray

1/2 cup plus 2 tablespoons Bob's Red Mill gluten-free, all-purpose baking flour

1/2 cup sugar

1/4 cup unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum

1/2 cup applesauce

1/4 cup canola oil

1 tablespoon pure vanilla extract

1/2 cup dairy-free mini chocolate chips

Directions

Preheat the oven to 325°. Spray 2 mini muffin pans with vegetable oil spray.

In a bowl, whisk the baking flour, sugar, cocoa powder, baking powder, baking soda, salt and xanthan gum.

In another bowl, whisk the applesauce, oil and vanilla; stir into the dry ingredients. Stir in the chocolate chips.

Spoon the batter into the muffin pans, filling them three-quarters full.

Bake for 15 minutes, or until set. Let the brownies cool in the pans for 15 minutes, then turn out onto a rack to cool completely.

Gluten Free Brownies

This recipe is one of my personal favorites. You can also use all purpose flour for regular brownies.

Ingredients

1 cup (2 sticks) unsalted butter
4 oz. bittersweet chocolate, chopped
1 1/3 cups Gluten-Free Flour Blend (see below)
1/3 cup cocoa

½ tsp. sea salt
2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract

1 tsp.  espresso powder or 1 Tbsp.  strong coffee

Preparation

Preheat the oven to 325°F (160°C). Butter and flour a 9×9” baking pan. In a saucepan, melt the butter and chocolate over low heat. Add the coffee. Set aside to cool.

In another bowl mix the flour, cocoa and salt together and set aside.

In another bowl mix the eggs and sugar together being sure not to mix too much air into the mixture. Add the vanilla.

Slowly add the chocolate and butter combination to the sugar and eggs, mixing all the while but again, do not whip too much air in as you want the brownies to be rich and dense.

Mix the flour in to the chocolate mix and pour into prepared baking pan.

Bake for about 30-35 minutes or until just set in the middle and slightly dry around edges only (do not over-bake). Let cool completely. Dust with cocoa powder, if desired.

Notes: The original recipe used semi-sweet chocolate chips and I have made it with bitter-sweet chips and unsweetened. The recipe turned out fine.

Special Instructions: I add a single shot of espresso to the butter and chocolate mixture instead of espresso powder or coffee.

*Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.