Gluten Free Chocolate Cheesecake Brownie
- 5 oz dark chocolate, roughly chopped
- 12 tbsp butter
- 1 1/3 cups granulated sugar, plus 1 tbsp
- 2 None large eggs, lightly beaten
- 2 tsp vanilla extract
- 2/3 cup tapioca flour, sifted
- 1/3 cup gluten-free self-rising flour, sifted
- 1/3 cup cocoa powder
- 8 oz cream cheese
- Preheat oven to 325u0b0F. Grease a deep 8 inch square cake pan and line base and sides with parchment paper, extending paper 2 inches above sides of pan.
- In a medium saucepan, stir chocolate and butter over low heat until smooth. Remove from heat and let cool for 5 mins. Add 1 1/3 cups sugar, eggs and 1 tsp vanilla. Stir in flour and cocoa powder until just combined then transfer to prepared pan.
- Combine cream cheese, remaining sugar and vanilla. Drop large spoonfuls over chocolate mixture then use a knife to gently swirl to create a marble pattern. Bake for 1 hour 15 mins, or until a skewer inserted in the center comes out clean. Let cool in pan then cut into squares to serve.
chocolate, butter, sugar, eggs, vanilla, tapioca flour, flour, cocoa powder, cream cheese
Taken from recipes-plus.com/api/v2.0/recipes/35276 (may not work)