Cheesecake Swirl Brownies
 
 
Ingredients
  • For the brownie batter:
  • 1 cup (130 grams) all-purpose gluten-free flour blend
  • ½ teaspoon xanthan gum (If flour blend does not already contain it)
  • 20 tablespoons (280 grams) vegetable oil
  • 2½ cups (500 grams) sugar
  • 1¾ cup (130 grams) unsweetened cocoa powder (natural or Dutch-process)
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 4 large eggs, cold
  • For the cheesecake layer:
  • 8 ounces cream cheese, softened
  • ½ cup sugar
  • 1 large egg
  • ¼ teaspoon pure vanilla extract
  • Pinch of salt
Instructions
  1. Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 9x13-inch baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
  2. Combine flour blend and xanthan gum in a small bowl.
  3. Combine the oil, sugar, cocoa, and salt in a medium bowl. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon. Spread ¾ of the batter evenly in the lined pan.
  4. For the cheesecake layer, mix all ingredients in a small bowl until well combined. Spread of the brownie layer in the pan. Dollop remaining brownie batter by the spoonful over the cheesecake layer. Run a small off-set spatula or butter knife through the top brownie layer and cheesecake layer, creating a swirled effect.
  5. Bake until a toothpick plunged into the center emerges slightly moist with batter, 30 to 35 minutes. Let cool completely on a rack. Then refrigerate for 30 minutes to make cutting even easier.
  6. Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into small squares and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/cheesecake-swirl-brownies/