Gluten-Free Raspberry Cheesecake Brownies

Ingredients

• For the brownie base:
• 4 ounces white rice flour
• 2 ounces sweet rice flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1/4 teaspoon xanthan gum
• 8 ounces butter, softened
• 14 ounces granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• For the cheesecake topping:
• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• Raspberry Swirl:
• 1/3 cup raspberry jam

Directions

1. Heat the oven to 325°F. Coat a 9x13-inch baking pan with nonstick cooking spray. In a medium mixing bowl, whisk the white rice flour and sweet rice flour with the cocoa powder, salt, and xanthan gum. In the stand mixer bowl with the paddle in place, beat the butter and granulated sugar until the mixture is thick, about 30 seconds. Add the eggs one at a time, mixing well after each one. Turn off the mixer and scrape the sides and bottom of the bowl. Mix in the vanilla extract, then turn the mixer off again. Add the whisked dry mixture and blend until you have a thick batter. Spread the batter evenly in the prepared pan.
2. Make the cheesecake topping. In a small bowl, beat the cream cheese and granulated sugar together until thick. Add the egg and mix until smooth. Pour the cheesecake mixture evenly over the brownie batter. Dot the raspberry jam evenly across the pan. With a knife, gently marble the raspberry jam through the cheesecake topping.
3. Bake until the cheesecake topping is golden brown and the brownie base is set. When you check the center of the pan with a knife, it should come out clean with just a few crumbs attached. Let the brownies cool before cutting them into squares.