Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan using gluten-free flour or cocoa powder, or line it with parchment paper, leaving an overhang on the sides for easy removal. This preparation step is crucial for preventing sticking and ensuring beautiful brownies.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until well combined. Stir in the vanilla extract.1 cup unsalted butter, melted, 1 ¾ cups granulated sugar, 2 teaspoons vanilla extract
- In a separate medium bowl, whisk together the unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix at this stage.¾ cup unsweetened cocoa powder (Dutch-processed recommended for richer flavor), ¾ teaspoon baking powder, ½ teaspoon salt
- Add the eggs one at a time, beating well after each addition until the batter becomes smooth and glossy. You should have a thick, fudgy batter. If using, gently fold in the gluten-free chocolate chips.3 large eggs, room temperature, 1 cup gluten-free semi-sweet chocolate chips
- In a medium bowl, beat the softened cream cheese and 1/3 cup granulated sugar until smooth and creamy. Beat in the egg yolk and 1 teaspoon vanilla extract until fully incorporated and the mixture is uniform.8 ounces cream cheese, softened, 1/3 cup granulated sugar, 1 large egg yolk, 1 teaspoon vanilla extract
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread it evenly. Dollop spoonfuls of the cream cheese mixture over the brownie batter. Then, spoon the remaining brownie batter over the cream cheese dollops, covering them as much as possible.
- Using a toothpick or a thin knife, gently swirl the cream cheese mixture into the brownie batter. Make swirling motions only a few times; over-swirling can cause the colors to blend too much, and you want distinct swirls.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached, but not wet batter. The edges should be set, and the center should still be slightly fudgy. Avoid overbaking, as this will result in dry brownies.
- Let the brownies cool completely in the pan on a wire rack. This is essential for the brownies to set properly, making them easier to cut and improving their texture. Once cooled, lift them out of the pan using the parchment paper overhang and cut into squares.
Notes
Store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in the microwave for 10-15 seconds if desired. Can be frozen for up to 2-3 months.
