Cheatin' Wheat Gluten Free Recipes

Cream Cheese Brownies

double boiler method
foil sling for pan
melting chocolate and butter over double boiler
gluten free brownie dry ingredients
gluten free cream cheese mixture for brownies
eggs sugar and vanilla
whisking melted chocolate into egg mixture.
mixing gf dry ingredients into melted chocolate mixture
cream cheese layer over gluten free brownie batter
dollops of gluten free brownie batter over cream cheese layer
gluten free cream cheese brownie swirl


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.


6 oz
Cream Cheese (Room Temperature)
3⁄4 c
Sour Cream
3 T
Sugar (More if Desired)
2 T
Cheatin' Wheat Gluten Free Flour
16 oz
Bittersweet Chocolate (Chopped)
6 oz
Unsalted Butter
1 1⁄4 c
1 T
Vanilla Extract
1⁄2 c
Cheatin' Wheat Gluten Free Flour
1⁄2 t
Baking Powder
1⁄2 t
1⁄2 t
Xanthan Gum


8" Pan
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes


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.

Brownie Batter:
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.