Ingredients

The following ingredients have 25 Servings
  • 4 ounces (115 g) unsweetened chocolate, (finely chopped)
  • 1/2 cup (1 stick; 113 g) unsalted butter, (at room temperature, cut into pieces)
  • 2/3 cup (96 g) gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
  • 1/2 teaspoon baking powder; (use gluten-free if following a gluten-free diet)
  • 1/2 teaspoon salt
  • 1 1/4 cups (248 g) sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, (at room temperature)
  • 8 ounces (225 g) lactose-free cream cheese, (such as Green Valley Organics)
  • 2 tablespoons sugar
  • 1 tablespoon gluten-free all-purpose flour, (such as Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)

Instruction

  • 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 lose 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.