Cream Cheese Brownies - GF





2 c gluten free flour mix (refer to this recipe if needed)

1/2 c unsweetened cocoa powder

1 tsp baking powder

1 tsp salt

10 ounces semisweet chocolate (use something around 60-70% cacao)

16 tbsp butter (2 sticks)

1 1/4 c sweetener (We prefer xylitol or Stevia, but Brown Rice Syrup or Honey would be nice)

4 eggs

1 c heavy cream

Cream Cheese:

8 oz cream cheese

2 tbsp butter

1/4 c sweetener

4 tbsp heavy cream

2 tbsp gluten free flour mix





METHOD:



Take out of the fridge all of the butter and the cream cheese so it can warm up to room temperature. Heat the oven to 350 degrees Fahrenheit. Take a baking pan (mine was 9x12) and brush butter on the bottom and sides. Then cut parchment paper to fit bottom and side. Then brush more butter on those. Nothing worse than not being able to get the brownies out of the pan! (Just a little something I learned from Martha Stewart) In a large bowl whisk together 2 c flour, unsweetened cocoa powder, baking powder, and salt. Make sure you get it as well mixed as you can. In a medium metal mixing bowl or other heat proof bowl place chocolate and 16 tbsp of butter. Take a pot and fill it half way with water. Heat until just simmering. Place the mixing bowl on top of the pot (not in the water) and mix butter and chocolate until completely melted. Make sure to continuously mix so as not to burn the chocolate. Remove the mixing bowl from the heat and add 1 1/4 c sweetener, eggs, and 1 c heavy cream. Once well mixed add it to the bowl of flour and cocoa. Mix enough for there not to be any chunks or anything but do not over mix. Set this aside and now we will do the cream cheese part. In a medium bowl beat cream cheese, butter, sweetener, heavy cream, and flour together. I wanted my cream cheese mixture to be easy to handle and really creamy so I slowly added more heavy cream as I mixed until it was at the consistency that I desired. Do not add too much cream though because you don't want it to be too runny. Take the brownie mixture and evenly spread in on the bottom of the pan. Then take dollops of the cream cheese mixture and drop randomly onto the brownie mixture. Smooth out the cream cheese mixture on the top if needed then take a knife and swirl them together. If you want the cream cheese to be more in the brownie instead of on top then alternately poor the brownie and cream cheese mixture into the baking pan. Then finish again with the knife to swirl it. Bake in the oven for about 35 minutes or until a toothpick comes out almost clean. Let it cool in the pan a little before cutting and serving. It goes great with vanilla ice cream or by itself but either way should be Enjoyable!

METHOD:

I've been wanting to do these for a long time and I just didn't have the time to make them. Not much sounds better than brownies and cream cheese though so I just couldn't hold off any longer! This recipe actually uses a lot of ingredients. So, if you are thinking that you have some cream cheese in your fridge that you don't know what your gonna do with it and hoping to make something delicious out of scraps around the house...odds are you won't be able to pull that off. In fact, I almost ran into trouble thinking I was going to run out of something!These brownies are almost sugar free, are completely gluten free, and are full of delicious satisfying fats! They have so much fat in them that as I was making them I was getting so excited cause I knew they were going to be so good!INGREDIENTS:Brownies: