Add 1 tablespoon instant espresso powder to the chocolate batter for mocha brownies.I adore the combination of chocolate and cream cheese, and these brownies deliver both. These are always a hit when served, and they can also be frozen for up to a month, so make a double batch.
Yield: 2 to 3 dozen
Active time: 15 minutes
Start to finish: 1 hour
Rice flour
4 ounces semisweet chocolate, chopped
1/4 pound (1 stick) unsalted butter
3 large eggs, divided
1 cup granulated sugar, divided
1/2 cup brown rice flour
1/4 teaspoon xanthan gum Pinch of salt
1 (8-ounce) package cream cheese, softened
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Grease a 9 x 9-inch baking pan, and dust it with rice flour.
2. Melt chocolate and butter in a heavy saucepan over low heat, stirring frequently until the mixture is melted and smooth. Remove the pan from the heat, and set aside for 5 to 7 minutes to cool. This can also be done in a microwave oven.
3. Combine 2 eggs and 3/4 cup sugar in mixing bowl. Beat with an electric mixer on medium speed for 1 minute, or until well combined. Add cooled chocolate mixture, and beat for 1 minute. Add rice flour, xanthan gum, and salt and beat at low speed until just blended.
4. In another bowl, combine cream cheese, remaining 1/4 cup sugar, remaining 1 egg, and vanilla. Beat with an electric mixer on medium speed for 2 minutes, or until light and fluffy. Spread chocolate batter into the prepared pan. Top with cream cheese batter and swirl layers together with small spatula.
5. Bake for 35 minutes, or until the top is springy to the touch. Cool completely in the pan on a cooling rack, then cut into pieces.
Note: Keep brownies in an airtight container, layered between sheets of waxed paper or parchment, at room temperature for up to 5 days. You can freeze them for up to a month.
Variation
Add 1 tablespoon instant espresso powder to the chocolate batter for mocha brownies.
The Aztecs first discovered chocolate, and our word comes from the Aztec xocolatl, which means “bitter water.” Famed King Montezuma believed chocolate was an aphrodisiac and is reported to have consumed some 50 cups a day.