Gluten Free Raspberry Cheesecake Brownies

Ingredients  

Brownies

• 1 C brown rice flour
• 1/2 C sweet rice flour (also known as mochiko)
• 1/2 C cocoa powder
• 1/2 t salt
• 1/4 t xanthan gum
• 2 sticks of butter, softened
• 2 C granulated sugar (we use organic, unrefined)
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 C chocolate chips (you can use more-I did!)

Cheesecake Topping:

• 16 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/3 cup raspberry jam

 

How it's done:   

Preheat oven to 325°f;. Grease a 9x13-inch baking pan with nonstick cooking spray. I highly recommend using a glass dish for this. In medium mixing bowl, whisk together brown rice flour, sweet rice flour, cocoa powder, salt and xanthan gum. 

In bowl of stand mixer fitter with paddle attachment, cream together butter and granulated sugar until thick. Add eggs, one at time. Beat well between each addition. Add vanilla extract, mix until combined. Stop mixer and scrape it down, then continue with one more round of mixing. Add whisked dry ingredients. Blend until a thick batter forms. At this point, add your chocolate chips (I used close to 1.5-2 C since we like chocolate!) Spread batter evenly into prepared pan.

Prepare the cheesecake topping. In small bowl, cream together cream cheese and granulated sugar until thick. Add eggs. Mix until smooth. Pour evenly over brownie batter.

Heat your raspberry jam slightly in the microwave (about 30 seconds) -- this makes it easier to dot. Dot raspberry jam evenly over pan. Using a small knife or skewer, swirl the raspberry jam over the cheesecake topping.

Bake until cheesecake topping is golden brown and brownie base is set. A knife inserted in the center of the pan should come out clean with a few crumbs clinging to it. Allow brownies to cool before cutting into squares. For us, this took about 57 (yes, 57) minutes. I set the timer for 50 and then watched it from there :)

The original recipe can be found here: http://www.seriouseats.com/recipes/2011/12/gluten-free-raspberry-cheesecake-brownies.html#

This is my own adaptation. Brown rice flour has more nutritional value (funny, right?!) and it really wasn't chocolatey at all, hence the chocolate chips. The cheesecake was THIN at best, hence the doubling of the original recipe.