Thanks to the moist cheesecake and raspberry jam topping, these brownies bake up dense, extra-fudgy, and moist.
- For the Brownie Base
- 4 ounces (1 cup) white rice flour
- 2 ounces (1/2 cup) sweet rice flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 1/4 teaspoon xanthan gum
- 8 ounces (2 sticks) butter, softened
- 14 ounces (2 cups) granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- For the Cheesecake Topping:
- 8 ounces cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- Raspberry Swirl:
- 1/3 cup raspberry jam
Preheat oven to 325°f;. Grease a 9x13-inch baking pan with nonstick cooking spray. In medium mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, salt and xanthan gum.
In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick, about 30 seconds. Add eggs, one at time. Beat well between each addition. Stop mixer, scrape down sides and bottom of bowl. Add vanilla extract, mix until combined. Stop mixer. Add whisked dry ingredients. Blend until a thick batter forms. Spread batter evenly into prepared pan.
Prepare the cheesecake topping. In small bowl, cream together cream cheese and granulated sugar until thick. Add egg. Mix until smooth. Pour evenly over brownie batter. Dot raspberry jam evenly over pan. Using a knife, gently swirl raspberry jam through cheesecake topping.
Bake until cheesecake topping is golden brown and brownie base is set. A knife inserted in the center of the pan should come out clean with a few crumbs clinging to it. Allow brownies to cool before cutting into squares.