Gluten Free Red Velvet Cream Cheese Swirl Brownies
Prep Time
Cook Time
Total time
Author: Rachel Carlyle Edington - Gluten Free Mama
Recipe type: Cookies, Brownies & Bars
Serves: 24 squares
Ingredients
- ½ cup butter or dairy free margarine, melted
- 3 eggs (or 3 TBS ground chia and 9 TBS water)
- 1 Tbsp. red food coloring
- 2 tsp. vanilla
- 1 ¼ cups sugar
- ¾ cup Mama’s Almond or Coconut Blend Flour
- ¼ cup cocoa
- ½ tsp. xanthan gum
- ¼ tsp. salt
- Cream Cheese Topping
- 8 oz cream cheese (I would use Daiya's non-dairy plain cream cheese)
- 1 egg (I would use egg-replacer or omit this)
- ¼ cup sugar
- ¼ tsp. vanilla
Instructions
- Preheat oven to 350°. Line a 9x13 pan with wax paper. Lightly spray wax paper with cooking spray.
- In a small bowl combine flour, cocoa, xanthan gum and salt. Set aside.
- In a large bowl combine eggs, vanilla, red food coloring and sugar. Mix together. Add melted butter and mix well. Slowly add flour mixture, and mix until combined. Remove ¼ cup of batter and set aside. (Batter will be thick, but if too thick add 1-2 Tbsp. of water.)
- Spread batter evenly into pan.
- Prepare cream cheese topping. Soften cream cheese in microwave for about 30-35 seconds. Add egg, sugar and vanilla. Mix well. Spread evenly over the entire top of brownies.
- Using reserve red velvet batter, drizzle several spots over cream cheese, trying to make sure there is a little bit in all sections of the pan.
- Run a knife through the red batter and cream cheese in zig zag motion across width of pan and then down the length of the pan until desired swirl is achieved.
- Bake for 30 minutes. Cool completely. Remove brownies from pan, by lifting up the wax paper. Slice brownies into squares and place on decorative serving plate.
photo from Gluten Free Mama
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