Fudgy Gluten-Free Cream Cheese Brownies

• 8 ounces cream cheese, room temperature
• 1/4 cup sugar
• 1 large egg, room temperature
• 1/4 teaspoon vanilla extract
• 6 tablespoons unsalted butter, plus more for pan
• 1/4 cup cornstarch
• 1/4 cup unsweetened cocoa powder
• 1 tablespoon instant coffee or espresso powder
• 1/2 teaspoon kosher salt
• 9 ounces semisweet chocolate, coarsely chopped
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3 large eggs, room temperature
• An 8x8x2" baking pan

1. Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
2. Preheat oven to 350u0b0F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
3. Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
4. Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
5. Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
6. Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
7. Brownies can be made 3 days ahead. Store in an airtight container at room temperature.

cream cheese, sugar, egg, vanilla, unsalted butter, cornstarch, cocoa, coffee, kosher salt, chocolate, sugar, vanilla, eggs, baking pan

Taken from www.epicurious.com/recipes/food/views/fudgy-gluten-free-cream-cheese-brownies (may not work)