Fudgy Gluten-Free Cream Cheese Brownies

Ingredients

• •8 ounces cream cheese, room temperature
• •¼ cup sugar
• •1 large large egg, room temperature
• •¼ teaspoon vanilla extract
• •6 tablespoons unsalted butter, plus more for pan
• •¼ cup cornstarch
• •¼ cup unsweetened cocoa powder
• •1 tablespoon instant coffee or espresso powder
• •½ teaspoon kosher salt
• •9 ounces semisweet chocolate, coarsely chopped
• •1 cup sugar
• •1 teaspoon vanilla extract
• •3 large large eggs, room temperature
• •1 piece 8x8x2" baking pan

Cooking Instructions

1. 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.

   5 min

2. 2.

   Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.

   10 min

3. 3.

   Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.

   2 min

4. 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.

   15 min

5. 5.

   Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.

   5 min

6. 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.

   30 min

7. 7.

   Brownies can be made 3 days ahead. Store in an airtight container at room temperature.