Gluten Free Nut Free Cream Cheese Brownies - HIGHLY HIGHLY HIGHLY RECOMMENDED
Love brownies?
Here's another heavenly brownies recipe that I would HIGHLY HIGHLY HIGHLY RECOMMEND.
Here's a video showing how easy to bake these heavenly gooey brownies. Enjoy!
One of my friend's daughter who tried one of these brownies told me that I'm cool!!! Hey, I not bad huh? LOL!
Here's recipe that is adapted from Epicurious
Makes one 20 cm / 8 inches square
For the cream cheese swirl:
250g (8 ounces) cream cheese, softened at room temperature
50g (1/4 cup) caster sugar*
1 large egg, room temperature
1/4 tsp vanilla paste or extract
For the brownies:
250g (9 ounces) dark chocolate with 70% cocoa, coarsely chopped - Mine is the semi-sweet kind because I'm baking this brownies for a range of adults and kids.
100g (7 tbsp) unsalted butter
200g (1 cup) caster sugar*
1/2 tsp vanilla paste or 1 tsp extract
3 large eggs at room temperature
35g (1/4 cup) cornflour or cornstarch, gluten-free if required
25g (1/4 cup) cocoa powder
1/2 tsp salt
*Although the sugar added in this brownies is about 100g more than the best bittersweet brownies at here and here, the sweetness of the brownies is still ok for me. If you prefer brownies that is less sweeter and more bittersweet, you can use the non-sweetened couverture chocolate but do not omit the additional 100g sugar because they are essential to brown the cream cheese topping and also to gel the body of this brownies.
For the cream cheese swirl:
Using a spoon to mix cream cheese and sugar in a large bowl until combined. Add egg and vanilla and mix until mixture is smooth but it's ok if the mixture is a little lumpy. Set aside.
For the brownies:
Preheat oven to 180°C / 350°F. Line baking pan with 2 overlapping layers of baking paper, leaving a 5 cm overhang on all sides.
Combine chocolate and butter in a large heatproof bowl. Use either a microwave with multiple 10-20 secs pulses of low power or place the bowl over a pot of simmering water with occasional stirring until the chocolate mixture is all melted and smooth. Remove from heat and use a spoon to stir in sugar and vanilla. Then, mix in eggs, one at a time. Sift cornflour, cocoa powder and salt into the mixture and use a spoon to mix until just combined. Do not over-mix.
Pour chocolate batter into prepared pan. Dollop about of half the cream cheese mixture over batter, use a knife or spatula to create swirls in the batter. Then, dollop the remaining cream cheese mixture over batter and use a knife or spatula to create more swirls in the batter.
Bake for 30 mins or until the top of the brownies is just set. IMPORTANT: DO NOT over-bake the brownies!!! It's ok that its center of the brownies is still a little jiggly.
After baking, DO NOT remove the brownies from the pan immediately. Allow it to cool in the pan for about 15 mins or until it starts to shrink a little from the edges. To avoid any unnecessary moisture from condensation, remove from the pan by holding the baking paper overhang and transfer brownies onto a wire rack to cool completely.
Slice and serve when it is completely cooled and set. Enjoy!
Store in an airtight container at room temperature for up to 3 days.
Happy BakingPlease support me and like me at Facebook...
Here's another heavenly brownies recipe that I would HIGHLY HIGHLY HIGHLY RECOMMEND.
It's fully loaded with chocolate, extremely moist, muddy and gooey plus a little chewy. It is sweet but not too sweet, a little salty and heavenly creamy with a good amount of cheesecake-like cream cheese topping. Oh! Very very very delicious!
Many of my friends who had tasted this brownies told me that it is yummy. And they were surprised when I told that the brownies are gluten free.
"How did you bake this brownies so moist and gooey?" My friend asked.
"Just don't over-bake it." I said and she was like Oh! Easy...
Baking this brownies is easy!!!
Although this brownies is gluten free and also nut free, the dry ingredients that I added are ingredients that are easily available and common... And they are cornflour and cocoa powder! That's it!!!
You don't even need an electric mixer or any fanciful equipment to bake this yummy brownies. All you need is a spoon to mix, a non-stick square baking pan to hold the batter, a knife to create the swirl and an oven to bake. That's it!!!
Most importantly, do not over-bake the brownies!!! Bake for 30 mins or until the top of the brownies is just set. And it's ok that its center is still a little jiggly.
Many of my friends who had tasted this brownies told me that it is yummy. And they were surprised when I told that the brownies are gluten free.
"How did you bake this brownies so moist and gooey?" My friend asked.
"Just don't over-bake it." I said and she was like Oh! Easy...
 |
| Extremely Moist and Gooey Cream Cheese Brownies Another heavenly brownies recipe that I would HIGHLY RECOMMEND... And it is gluten free and nut free! |
Baking this brownies is easy!!!
Although this brownies is gluten free and also nut free, the dry ingredients that I added are ingredients that are easily available and common... And they are cornflour and cocoa powder! That's it!!!
You don't even need an electric mixer or any fanciful equipment to bake this yummy brownies. All you need is a spoon to mix, a non-stick square baking pan to hold the batter, a knife to create the swirl and an oven to bake. That's it!!!
Most importantly, do not over-bake the brownies!!! Bake for 30 mins or until the top of the brownies is just set. And it's ok that its center is still a little jiggly.
Here's a video showing how easy to bake these heavenly gooey brownies. Enjoy!
Thanks Bensound for the music in my video.
 |
| After baking, DO NOT remove the brownies from the pan. Allow it to cool in the pan for about 15 mins or until it starts to shrink a little from the edges. To avoid any unnecessary moisture from condensation... DO NOT leave the brownies to cool in the pan completely. |
 |
| Be patient. Slice and serve the brownies when it is completely cooled and set. |
 |
| See!!! This chocolate loaded brownies is so moist and gooey! Oh! Very very very delicious! |
One of my friend's daughter who tried one of these brownies told me that I'm cool!!! Hey, I not bad huh? LOL!
Like my recipes? To get the latest updates, you can follow me at either my Facebook at here or here or my Instagram @zoebakeforhappykids
Here's recipe that is adapted from Epicurious
Makes one 20 cm / 8 inches square
For the cream cheese swirl:
250g (8 ounces) cream cheese, softened at room temperature
50g (1/4 cup) caster sugar*
1 large egg, room temperature
1/4 tsp vanilla paste or extract
For the brownies:
250g (9 ounces) dark chocolate with 70% cocoa, coarsely chopped - Mine is the semi-sweet kind because I'm baking this brownies for a range of adults and kids.
100g (7 tbsp) unsalted butter
200g (1 cup) caster sugar*
1/2 tsp vanilla paste or 1 tsp extract
3 large eggs at room temperature
35g (1/4 cup) cornflour or cornstarch, gluten-free if required
25g (1/4 cup) cocoa powder
1/2 tsp salt
*Although the sugar added in this brownies is about 100g more than the best bittersweet brownies at here and here, the sweetness of the brownies is still ok for me. If you prefer brownies that is less sweeter and more bittersweet, you can use the non-sweetened couverture chocolate but do not omit the additional 100g sugar because they are essential to brown the cream cheese topping and also to gel the body of this brownies.
For the cream cheese swirl:
Using a spoon to mix cream cheese and sugar in a large bowl until combined. Add egg and vanilla and mix until mixture is smooth but it's ok if the mixture is a little lumpy. Set aside.
For the brownies:
Preheat oven to 180°C / 350°F. Line baking pan with 2 overlapping layers of baking paper, leaving a 5 cm overhang on all sides.
Combine chocolate and butter in a large heatproof bowl. Use either a microwave with multiple 10-20 secs pulses of low power or place the bowl over a pot of simmering water with occasional stirring until the chocolate mixture is all melted and smooth. Remove from heat and use a spoon to stir in sugar and vanilla. Then, mix in eggs, one at a time. Sift cornflour, cocoa powder and salt into the mixture and use a spoon to mix until just combined. Do not over-mix.
Pour chocolate batter into prepared pan. Dollop about of half the cream cheese mixture over batter, use a knife or spatula to create swirls in the batter. Then, dollop the remaining cream cheese mixture over batter and use a knife or spatula to create more swirls in the batter.
Bake for 30 mins or until the top of the brownies is just set. IMPORTANT: DO NOT over-bake the brownies!!! It's ok that its center of the brownies is still a little jiggly.
After baking, DO NOT remove the brownies from the pan immediately. Allow it to cool in the pan for about 15 mins or until it starts to shrink a little from the edges. To avoid any unnecessary moisture from condensation, remove from the pan by holding the baking paper overhang and transfer brownies onto a wire rack to cool completely.
Slice and serve when it is completely cooled and set. Enjoy!
Store in an airtight container at room temperature for up to 3 days.
Happy Baking
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