Gluten-Free Cream Cheese Swirl Brownies
1 stick butter
3 ounces (about 1/2 cup) dark chocolate chopped
1 cup sugar
2 tablespoons almond meal
4 tablespoons cornstarch
2 tablespoons millet flour
2 tablespoons white rice flour
3/4 teaspoon xanthan gum
1/2 teaspoon salt
1 teaspoon vanilla
for the cream cheese swirl…
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla
1/4 cup chocolate chips or mini chocolate chips
* you can make half of this recipe and use a square 8-by-8 inch pan or 9-by-9 inch pan rather than a 9-by-13 pan.
Preheat your oven to 325 degrees. Line an square pan with foil so that the foil hangs over the edge a bit. Lightly grease the foil. Set aside.
Melt the 3 ounces of chocolate and butter together in a large microwave safe bowl in 30 second intervals at 50% power. It should take about 2 minutes total. Whisk in 1/2 cup of the sugar and set aside to cool slightly.
In a medium bowl, combine the almond meal, cornstarch, flours, xanthan, and salt.
Using an electric mixer, whisk the eggs with the remaining 1/2 cup of sugar until the eggs are light and doubled in volume. Stir half of the egg mixture into the chocolate. Stir in half of the dry ingredient mixture. Repeat with the remaining egg and remaining dry ingredients. Mix in the vanilla.
Using an electric mixer, cream together the cream cheese swirl ingredients, exempt for the chocolate chips, until smooth. Stir in the chocolate chips.
Pour the brownie batter into the prepared pan reserving about a cup in the bowl. Top with the cream cheese mixture and smooth evenly. Drop the reserved brownie batter in large dollops on top of the cream cheese mixture in the pan. Use a knife to swirl the cream cheese and brownie batter. Bake for 30 minutes.
Allow to cool, then lift brownies from pan using foil hang-over. Slice into squares using a sharp knife.