GLUTEN FREE CHEESECAKE BROWNIES with DAIRY FREE Directions

Posted by Bryna Bear aka Gluten Free Baking Bear

    Yum!  These Cheesecake Brownies are to die for!  I love the texture of the brownie layer and the how delicious it is with the cheese layer. I got the recipe from a friend and I have made them several times to rave reviews.  My usual reply to someone who wants the recipe for something I bake is “the recipe is in my blog”, but it wasn’t there!  So, by popular demand, I am posting the recipe today.

    It is easy to make.  No xanthan gum is needed and there is just one gluten free flour:  tapioca.  You can make the recipe dairy free by replacing milk and cream cheese with dairy free milk and cream cheese.  

GLUTEN FREE CHEESECAKE BROWNIES

INGREDIENTS

CREAM CHEESE LAYER

8 oz.	Cream Cheese (for dairy free use dairy free cream cheese)
½ cup	Sugar
1 large	Egg - at room temperature
1 tsp.	Vanilla Extract

BROWNIE LAYER

6 oz./1 cup	Chocolate Chips (for dairy free use dairy free chips)
½ cup	Sugar
1 tsp.	Vanila Extract
2 large	Eggs - at room temperature
3 Tbs.	Tapioca Flour
1 Tbs.	Dutch Cocoa Powder
1 ½ tsp.	Baking Powder
⅛ tsp.	Sea Salt
3 oz./½ cup	Chocolate Chips (for dairy free use dairy free chips)

DIRECTIONS

1. Preheat oven to 350℉.  Prepare an 8”x8” square baking pan by lining it with parchment paper.  Brush the paper with a light tasting oil.
   
2. In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside.
3. In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted.  You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted.
   
4. Add the sugar and vanilla and beat 30 seconds with an electric hand mixer.
   
5. Add one egg and beat 30 seconds.
6. Add the second egg and beat 1 minute until smooth.
   
7. Add the tapioca flour, Dutch cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again.
   
8. Stir in chocolate chips by hand.
9. Pour the chocolate mixture into the prepared pan and smooth out the top.
   
10. Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture.  Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture.
    
    
    
    
11. Bake 50 minutes.
12. Cool in the pan until room temperature.
13. Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars.
    
14. Store leftovers in the fridge.

GLUTEN FREE CHEESECAKE BROWNIES INGREDIENTS CREAM CHEESE LAYER 8 oz. Cream Cheese (for dairy free use dairy free cream cheese) ½ cup Sugar 1 large Egg - at room temperature 1 tsp. Vanilla Extract BROWNIE LAYER 6 oz./1 cup Chocolate Chips (for dairy free use dairy free chips) ½ cup Sugar 1 tsp. Vanila Extract 2 large Eggs - at room temperature 3 Tbs. Tapioca Flour 1 Tbs. Dutch Cocoa Powder 1 ½ tsp. Baking Powder ⅛ tsp. Sea Salt 3 oz./½ cup Chocolate Chips (for dairy free use dairy free chips) DIRECTIONS 1) Preheat oven to 350℉. Prepare an 8”x8” square baking pan by lining it with parchment paper. Brush the paper with a light tasting oil. 2) In a small bowl beat cream cheese, sugar, egg & vanilla until well combined, soft and smooth. Set aside. 3) In a medium sized microwave safe bowl, add the chocolate and melt it in the microwave at 30 second intervals, stirring after every interval until the chocolate is melted. You can also melt the chocolate the by putting the bowl over a pot of hot water, stirring until it is melted. 4) Add the sugar and vanilla and beat 30 seconds with an electric hand mixer. 5) Add one egg and beat 30 seconds. 6) Add the second egg and beat 1 minute until smooth. 7) Add the tapioca flour, Dutch Cocoa, baking powder and salt and mix until combined, then scrape down the sides and mix again. 8) Stir in chocolate chips by hand. 9) Pour the chocolate mixture into the prepared pan and smooth out the top. 10) Dot the top of the chocolate mixture with spoonfuls of the cream cheese mixture. Run a knife back and forth across the pan to marbleize the cream cheese into the chocolate mixture. 11) Bake 50 minutes. 12) Cool in the pan until room temperature. 13) Cover with plastic wrap and chill in the fridge for several hours or overnight before slicing into squares or bars. 14) Store leftovers in the fridge.

GLUTEN FREE TRIPLE CHOCOLATE BANANA BROWNIES with DAIRY FREE instructions

Posted by Bryna Bear aka Gluten Free Baking Bear

     These brownies are perfectly decadent.  So rich and chocolatey with a fudgy melt-in-your-mouth texture and a gentle hint of bananas.  We had some when they were still a bit warm and let me just say that the whole batch could have been eaten in one sitting by three people if we did not pause to think and take some control of ourselves.  

     I based the recipe on a Minnesota State Fair winning recipe that I found on Cookie Madness’s blog.  As usual, I converted it into a gluten free version.  I made the first batch using oil in place of melted butter for my dairy free friends.  I made the second batch with melted unsalted butter.  They were both amazing.  The oil version was a bit moister and fudgier, but this could be due to the temperature of the oven more than the oil.  I am still getting used to baking in the new home with a new (to me) oven and though the oven thermometer said it was the correct temperature when I put the brownies in, by the time I went to turn them half way through the baking time, the oven temperature had dropped by ten degrees.  With gluten free baking a hot enough oven is crucial to cooking baked goods inside and out.  If it is not hot enough you do not get the correct rise and the center stays a bit dense.  With fudge-like brownies this denseness is not a problem, with a cake it can lead to a sink hole in the center and a very “off” texture (with bread you get a raw or paste-like center).

     One other observation that could be helpful is about the chocolate.  I ran low on semisweet chocolate with the second batch.  When I searched on line for information, the baking sites stated that bittersweet and semisweet chocolate could be used interchangeably.  My bittersweet chips were 85% chocolate and a taste of the batter indicated to me that I needed to add more sugar.  I ended up adding about 1 Tbs. more sugar per each ounce of bittersweet chocolate that I used to replace each ounce of semisweet chocolate.  In the end, the brownies in which I used the larger amount of bittersweet chocolate tasted a bit different, a bit more bitter, but still delicious.  

     If you want brownies to cut perfectly (no crumbly edges) or into very small pieces, chill the brownies first.  Some people freeze them and then slice them with a serrated knife.  I know I could have done this for perfect looking pieces to take photos of, but my friends popped by just as they were cooling down.  We waited as long as we could, chatting while sitting in a house filled with the irresistible aroma of fresh baked brownies.  OK, the warm brownies stuck to the knife, but they were to die for.

     I love fudgy brownies.  If a brownie is cake-like then it is a cake and not a brownie.  I love brownie cakes too, but I refuse to call them brownies.     

GLUTEN FREE TRIPLE CHOCOLATE BANANA BROWNIES

Ingredients

6 Tbs	Unsalted Butter – melted For Dairy Free use a light tasting oil such as Canola
5 oz.	Semisweet chocolate chopped or use chips
1 oz.	Bittersweet chocolate chopped or use chips
1 tsp.	Vanilla Extract For Dairy Free I used ½ to. of vanilla and ½ tsp of ‘butter vanilla’
2 large	Eggs
¼ cup	Ripe Banana - mashed
½ cup	Brown Sugar – packed
½ cup	Granulated Sugar
½ cup	Sorghum Flour
2 Tbs.	Tapioca Flour
2 Tbs.	Chickpea Flour
½ tsp.	Xanthan Gum
½ tsp.	Himalayan Sea Salt (use ¼ tsp. if your butter is salted.
1 Tbs.	Cocoa Powder
½ cup	Walnuts- chopped (optional) to fold into the batter
½ cup	Semisweet Chocolate Chips (optional) to fold into the batter

Directions

1. Preheat the oven to 325℉.  Prepare an 8” X 8” square pan by lining it with parchment paper or aluminum foil.  If using foil grease the bottom.  Lining the pan makes it so easy to remove them from the pan.
2. In a large saucepan, add the unsalted butter or oil, the 5 oz. of semisweet and 1 oz. of bittersweet chocolate chips or chopped pieces.  Using very low heat stir until the chocolate is melted.

   

   Melting the chips and oil or butter over low heat.

3. Add the sugar to the still hot melted chocolate and stir.  Set aside to cool down while preparing the other ingredients.

   

   Mixing in the sugar.

4. In a small bowl add the flours, cocoa, salt and xanthan gum.  Mix together well with a whisk and set aside.

   

   Dry ingredients mixed with a whisk.

5. Mash the banana in a bowl and add to the cooled chocolate mixture in the pot and stir in.
6. Add the eggs and vanilla to the chocolate mixture and stir until smooth.
7. Add the flour mixture and mix until well incorporated.

   

   Adding the flour.

   
   

   

   Batter all mixed.

8. Stir in the ½ cup of chips and ½ cup of chopped nuts, if using.

   

   Folding in the nuts and chips (optional).

9. Spread the batter evenly into the prepared pan.

   

   Raw batter in the parchment lined pan.

10. Bake for 35-40 minutes (I used the 40 minutes).  The edges should puff up slightly and the center should be cooked, but still a bit soft.  The top usually develops a light crust, but don’t worry if it does not, it will still taste wonderful.  

    

    Dairy Free brownies just baked in the pan.

    
    

    

    Dairy Free brownies transferred to a rack to cool completely.
    The oven was not as hot as it should have been,

    
    

    

    Butter brownies, baked when the oven was the correct temperature.
    Note the sides puffed up slightly.

    
    

    

    Diary Free brownies.

    
    

    

    Diary Free brownie.

GLUTEN FREE TRIPLE CHOCOLATE BANANA BROWNIES Ingredients 6 Tbs Unsalted Butter – melted For Dairy Free use a light tasting oil such as Canola 5 oz. Semisweet chocolate chopped or use chips 1 oz. Bittersweet chocolate chopped or use chips 1 tsp. Vanilla Extract For dairy free I used ½ tsp of vanilla extract and ½ tsp. of ‘butter vanilla’. 2 large Eggs ¼ cup Ripe Banana - mashed ½ cup Brown Sugar – packed ½ cup Granulated Sugar ½ cup Sorghum Flour 2 Tbs. Tapioca Flour 2 Tbs. Chickpea Flour ½ tsp. Xanthan Gum ½ tsp. Himalayan Sea Salt (use ¼ tsp. is your butter is salted. 1 Tbs. Cocoa Powder ½ cup Walnuts- chopped (optional) to fold into the batter ½ cup Semisweet Chocolate Chips (optional) to fold into the batter Directions 1)Preheat the oven to 325℉. Prepare an 8” X 8” square pan by lining it with parchment paper or aluminum foil. If using foil grease the bottom. Lining the pan makes it so easy to remove them from the pan. 2)In a large saucepan, add the unsalted butter or oil, the 5 oz. of semisweet and 1 oz. of bittersweet chocolate chips or chopped pieces. Using very low heat stir until the chocolate is melted. 3)Add the sugar to the still hot melted chocolate and stir. Set aside to cool down while preparing the other ingredients. 4)In a small bowl add the flours, cocoa, salt and xanthan gum. Mix together well with a whisk and set aside. 5)Mash the banana in a bowl and add to the cooled chocolate mixture in the pot and stir in. 6)Add the eggs and vanilla to the chocolate mixture and stir until smooth. 7)Add the flour mixture and mix until well incorporated. 8)Stir in the ½ cup of chips and ½ cup of chopped nuts, if using. 9)Spread the batter evenly into the prepared pan. 10)Bake for 35-40 minutes (I used the 40 minutes). The edges should puff up slightly and the center should be cooked, but still a bit soft. The top usually develops a light crust, but don’t worry if it does not, it will still taste wonderful.

GLUTEN FREE BROWNIES WITH A GF RASPBERRY BROWNIE VERSION INCLUDED

This brownie recipe was adapted from one I had been using for over 30 years.  I think it was originally either a Betty Crocker recipe or one from the friend of a friend.  It is just the right cross between a fudge and cake type brownie.  The taste is my idea of perfect. It is just like an old fashioned brownie that I remember from my childhood.

It is an easy one 'pot' recipe that is successful for novices and more experienced bakers. It is easy to vary the recipe as you would regular brownie recipes and make raspberry, cream cheese, peanut butter, etc. versions.  I am including my favorite Raspberry Brownie version in this post.  

GLUTEN FREE BROWNIES

INGREDIENTS

2 oz. (2 squares)	UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs. of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.)
½ cup	BUTTER - (1 stick)
1 cup	SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy.
2	EGGS
1 tsp.	VANILLA
	(Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.)
½ cup	SORGUM FLOUR
2 Tbs.	TAPIOCA FLOUR
2 Tbs.	CHICKPEA or CHICKPEA/FAVA FLOUR
½ tsp.	XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum)
Pinch	SALT
½ cup	WALNUTS chopped- (optional)
½ cup	CHOCOLATE CHIPS (optional)

DIRECTIONS
PREHEAT OVEN to 375 Degrees
GREASE a 7" x 7" Square Pan

     In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted.
     Remove from heat and stir in SUGAR.  Allow to COOL.
     Add EGGS and VANILLA to cooled chocolate mixture, blend in well.
     Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well.
     Mix in NUTS and CHIPS (if using).
     Spread evenly in pan.

BAKE 25-30 MINUTES

GF RASPBERRY BROWNIES

Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies.

Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

Recipe updated 7/2/12.

GLUTEN FREE BROWNIES INGREDIENTS 2 oz. (2 squares) UNSWEETENED CHOCOLATE (or you can use cocoa powder: 3 Tbs.of cocoa powder and 1Tbs. of oil or butter equals 1 square of chocolate.) ½ cup BUTTER - (1 stick) 1 cup SUGAR (I usually replace sugar with equal amounts of Evaporated Cane Juice or other dry unrefined sugar. I prefer desserts that are not TOO sweet. Replacing regular sugar in recipes with unrefined sugar gives desserts a more natural sweetness that I enjoy. 2 EGGS 1 tsp. VANILLA (Use a total of 3/4 cups of GF flour blend. My favorite combination of flours is below.) ½ cup SORGUM FLOUR 2 Tbs. TAPIOCA FLOUR 2 Tbs. CHICKPEA or CHICKPEA/FAVA FLOUR ½ tsp. XANTHAN GUM - (or guar gum or half guar gum and half xanthan gum) Pinch SALT ½ cup WALNUTS chopped- (optional) ½ cup CHOCOLATE CHIPS (optional) DIRECTIONS PREHEAT OVEN to 375 Degrees GREASE a 7" x 7" Square Pan In a 3 QUART pot melt BUTTER and CHOCOLATE together over low heat until melted. Remove from heat and stir in SUGAR. Allow to COOL. Add EGGS and VANILLA to cooled chocolate mixture, blend in well. Add FLOUR, XANTHAN GUM (or guar gum) and SALT, mix well. Mix in NUTS and CHIPS (if using). Spread evenly in pan. BAKE 25-30 MINUTES GF RASPBERRY BROWNIES Stir 6 tbs. of seedless raspberry jam until smooth. I like to use fruit juice sweetened jam for a more naturally sweet taste to the brownies. Put 2/3 of the brownie batter in pan. Spread jam on top. Dollop rest of brownie batter over jam and gently spread with a spoon to cover jam. It is OK if some of the jam peeks through. Bake time may need to be increased by 5 minutes.

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