A dense, fudgy brownie seems easy enough to make without flour; after all, isn't there flourless chocolate cake? The Everyday Art of Gluten-Free answers that question with marbled cheesecake brownies that are still plenty dense, but with a cake-like quality that supports the weight of a pound of cream cheese, thanks to author Karen Morgan's Cookie Jar Blend.
Tips: If you're trying to replicate the scalloped pattern seen in the photo above, simply pipe the cream cheese mixture onto the batter in that same pattern. It will bake up just like that. A wax or parchment paper cone works just fine for the process. If something simpler is what you're after, placing dollops of cream cheese on top of the batter and using the tip of a knife to swirl works well. Either way, don't just dump the cream cheese mixture out at once—you'll have a mess on your hands.
Tweaks: The addition of lemon juice to the cream cheese mixture brightens the flavor and makes it more tangy. The cream cheese will whip best if allowed to sit out at room temperature while you set up the rest of the ingredients and make the brownie batter. If you've been following the series, you've noticed we're re-using the Cookie Jar Blend from the last recipe. It yields several cups, so there's enough to make these brownies plus a batch or two of cookies.
As always with our Bake the Book feature, we have five (5) copies of The Everyday Art of Gluten-Free to give away. Just tell us what dessert you'd love to see transformed into something gluten-free.
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