Ok, I admit it. My favorite way to eat brownies is right outta the pan, for breakfast, the day after they were made. I realize everyone else might want to eat them when they are still gooey and fragile and warm from the oven. Not me. I like the dry, almost crusty outside married with the dense, fudgey middle. This can only happen after they are cool. Either way, these gluten free, cream cheese brownies are fantastic.
Cream Cheese Filling:
It is important the cream cheese is room temperature. If it is not, microwave in 10 second burst until no longer cold. Add sour cream, 3 T. sugar, 2 T. Cheatin' Wheat Gluten Free Flour and whisk to combine. Set aside.
Combine chocolate and butter over a double boiler to melt. Stir occasionally.
In a separate bowl, whisk Cheatin' Wheat Gluten Free Flour, baking powder, xanthan gum and salt together in bowl and set aside.
In a large bowl whisk sugar, eggs and vanilla together. Add melted chocolate mixture and whisk until incorporated. Add flour mixture and fold to combine. Transfer approximately 1 cup batter to bowl used to melt chocolate and reserve.
Preheat oven to 350 degrees. Use disposable bake ware or make foil slings for two 8" square baking pans. Grease pans.
Divide remaining brownie batter between the two prepared pans and spread into an even layer.
Divide the cream cheese filling between the two pans and gently spread the filling over the batter.
Allotting 1/2 c. of reserved brownie batter per pan, dollop onto cream cheese filling, 6 to 8 dollops. Using a knife, swirl batter through cream cheese filling, making marbled pattern, leaving 1/2-inch border around edges.
Bake approximately 20-25 minutes or until toothpick inserted in center comes out with few moist crumbs attached. Let cool in pan completely before cutting. If you lined the pans with foil, use the foil overhang to lift brownies out of pan prior to cutting.
You can omit the cream cheese layer and bake up a fantastic batch of plain ol' brownies.