Saturday, February 11, 2012

Gluten Free Red Velvet Cheesecake Swirl Brownies

Emily found this recipe (in a full-of-gluten form) on a blog that she likes called  I've adapted it so that it is gluten free. It's almost Valentine's Day so this is perfect to share with Katie, Emily, Hannah, and Melissa this weekend. I am happy to report that they all thought these brownies were delicious - even though they are gluten free! Even Andrew thought they were good. Success!!

Gluten Free Red Velvet Swirl Brownies
For the red velvet part...
1 1/2 cups brown rice flour*
1 cup oat flour*
1/2 cup potato flour*
1/4 cup sweet sorghum flour*
1 teaspoon Xanthan gum*
2 1/4 cups sugar
3 tablespoons cocoa powder
1 teaspoon salt
1/2 teaspoon baking powder
3 eggs
1 cup vegetable oil
1 tablespoon vanilla
1 tablespoon red food coloring
2 teaspoons vinegar
3 tablespoons milk (I used almond milk)

* If you don't need to make these brownies gluten free, you can just substitute 3 1/4 cups of all-purpose flour for the flours above and eliminate the xanthan gum.

Mix all of the ingredients except for the milk together in a large bowl. It will be thick (more like a cookie dough than a cake batter). Remove about 3/4 cup of the dough and place in a small bowl. Add the 3 tablespoons milk to it and stir to thin the mixture. Set aside.

Grease a jelly roll pan (13 by 8 inches). Press the dough into the pan and use clean fingers or a spoon to smooth.

For the cheesecake part...
2 (8 ounce) packages cream cheese, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla

Mix the ingredients above until smooth. Pour on top of the red velvet. Drop spoonfuls of the reserved, thinned red velvet mixture onto the cheesecake layer. Use a knife to swirl.

Bake at 350 degrees for 30 minutes.

Allow to cool and use cookie cutters to create shapes or simply cut into squares. Enjoy!!

recipe adapted from

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