This favorite bake sale treat is gluten-free. There are no hard-to-find ingredients, alternative flours, or difficult-to-find flours. All you need is cornstarch and cocoa. This brownie is rich in chocolate flavor thanks to instant coffee or espresso powder.
Ingredients
Makes 16 bars
Cream cheese swir
8 ounces cream cheese, room temperature1/4 cup sugar1 large egg, room temperature1/4 teaspoon vanilla extract
The brownies
6 tablespoons unsalted butter plus more for pan1/4 cups cornstarch1/4 cups unsweetened cocoa powder1/2 teaspoon Kosher salt9 ounces semisweet, chopped1 cup sugar1 tablespoon vanilla extract3 large eggs at room temperature
Equipment Special
An 8x8x2″ baking pan
Make the cream cheese swirl
Step
Use an electric mixer at high speed to beat cream cheese, sugar, and egg in a large bowl. Continue beating until smooth. Mix in vanilla and egg until smooth.
Do the brownies
Step
Preheat oven to 350°F Butter a baking pan. Line it with two layers of parchment. Leave a 2″ border. Butter parchment.
Step
Whisk together cornstarch, cocoa powder, and salt in a small bowl.
Step
Mix 6 Tbsp. Chocolate. Combine chocolate and 6 Tbsp. Butter in a large heatproof container. Heat over simmering water. Stir occasionally until the butter and chocolate are smooth. Stir in the sugar and vanilla, then remove from heat. Mix in the eggs once in a while, then add the cornstarch mixture and whisk until smooth. This should take about 1 minute.
Step
Transfer the batter to a pan. Spread the cream cheese mixture on the batter and then stir in the batter using a spatula or a knife.
Step
Bake brownies for 30 minutes or until a toothpick inserted in the center of the brownie comes out clean with a few moist crumbs attached. Let cool completely on a wire rack. Transfer brownies onto a cutting board using parchment. To make 16 bars, cut them into four pieces, each lengthwise, and four pieces, each crosswise.
Step
Brownies can also be prepared up to 3 days in advance. Keep at room temperature in an airtight container.
