Cream Cheese Marbled Rice Flour Brownies
Cream Cheese Marbled Rice Flour Brownies, a gluten-free indulgence that has cream cheese with the chocolate. Perfect for those who is looking for classic brownie, this recipe uses rice flour and xanthan gum. With a prep time of just 15 minutes and a total time of an hour, you can yield 2 to 3 dozen of these treats. Combining granulated sugar, semisweet chocolate, and cream cheese, sprinkled by a hint of pure vanilla extract. Whether you're baking for a special occasion or a cozy night in, these brownies brings blend of flavors and textures.
- Rice flour
- 4 ounces Semisweet chocolate, chopped
- ¼ pounds Unsalted butter
- 3 Large Eggs
- 1 cup Granulated sugar
- ½ cups Brown rice flour
- ¼ teaspoons Xanthan gum
- Salt
- 8 ounces Cream cheese, softened
- ½ teaspoons Vanilla extract
- Starting Off:
Preheat the oven to 350°F. Find your 9 x 9-inch baking pan; give it a nice greasing with rice flour. This will ensure your brownies slide out.
- Chocolate Magic:
Grab a saucepan and melt your chocolate and butter over a low flame. Stir them frequently until they've melded into a smooth, glossy mixture. Once melted, take it off the heat and let it cool for a moment—about 5 to 7 minutes should do. If you're more the microwave type, that works perfectly too.
- Mix It Up:
In a mixing bowl, mix ¾ cup sugar and two eggs. Mix thoroughly by beating on medium speed for one minute using an electric mixer. Beat for one minute after adding the cooled chocolate mixture. Beat in salt, xanthan gum, and rice flour on low speed until just combined.
- Cream Cheese Layer:
In a separate bowl, it's time to put the cheese. Combine it with the remaining ¼ cup sugar, the last egg, and vanilla extract. Beat it all together until it's light and fluffy—about 2 minutes. Take your chocolate batter and spread it into your prepared pan. Put the cream cheese mixture over the top and, with a small spatula.
- Bake and Cool:
Slide your pan into the oven and bake for 35 minutes. Let the brownies cool completely in the pan on a cooling rack. Once cooled, cut them into squares and serve.
- Variations:
For those who love coffee, stir 1 tablespoon of instant espresso powder into the chocolate batter before baking to transform your brownies into a mocha delight.
