Brownies, brownies, brownies! yum!
Raspberry Cream Cheese Brownies....double yum!!
This brownie recipe is simply delicious.
I don't think it needs much explanation, other than you won't be disappointed.
Let me be clear though, the original recipe for the brownies is not my own. When you find a recipe that is just perfect the way it is and fits your allergy restrictions, there is no need to mess around with it. I tried many brownie recipes when I first started cooking Allergy Free for my daughter........ so many years ago. Let me just say this recipe was the first to turn out like it says it would and tasted even better. All I have done is expanded on it. The recipe comes from a blog called The Sensitive Pantry, which I believe is no longer posting, but if you get a chance check it out, it will inspire you to no end.
If you aren't crazy about raspberries, just substitute your favorite fruit with a complimenting compote. I can't wait to try blueberries and cherries next!
gluten free, vegan and top 8 allergen free
Raspberry Cream Cheese Brownies:
parchment lined brownie pan 12X8
1 Cup Brown Rice Flour
1/4 Cup White Rice Flour
1/4 Cup Potato Starch
1/4 Cup Tapioca Starch
3/4 tsp. Xantham Gum
1/3 Cup Unsweetened Cocoa Powder
1 tsp. Baking Powder
1/2 tsp. Salt
3 tsp. Egg Replacer mixed with 6 TB warm coffee or water
1/3 Cup Oil of choice (I use coconut or canola)
1/3 Cup Allergy Free Chocolate Chips (I use Enjoy Life)
1 TB Pure Vanilla Extract
1/3 Cup Unsweetened Applesauce
1 1/2 Cups Organic Sugar
Cream Cheese Topping:
1/2 Cup Dairy Free Cream Cheese (I use plain Daiya Cream Cheese Spread)
1/4 Cup Organic Powdered Sugar
1/2 tsp. Pure Vanilla Extract
Raspberry Topping:
1/2 Cup Fresh Raspberries
1/4 Cup Raspberry Jam or Compote
Preheat oven to 350 degrees. Line brownie pan with parchment paper. Set aside.
In small bowl whisk together egg replacer and warm coffee/water. Set aside. In large bowl add brown rice flour, white rice flour, potato starch, xantham gum, cocoa, baking powder and salt, whisk together, set aside.
In medium microwavable bowl, add chocolate chips and microwave 30 seconds, stir and repeat. Add oil and stir together until combined. Add in applesauce, vanilla, egg replacer mixture and sugar and blend well. Add the wet mixture to the dry mixture and stir until combined. Scrape into prepared pan. Dollop cream cheese topping and raspberry topping on top of batter. Using a skewer or knife, drag through batter until swirled.
Place into preheated oven and bake for 30-35 minutes or until a toothpick comes out clean. Cool and enjoy!
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| I like to pre-prep my ingredients before blending them together. |
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| Just use a skewer or knife and swirl through the layers. |
Also shared at: Gluten Free & DIY Tuesday, Fat Tuesday, Totally Talented Tuesday, Create Link Inspire, Gluten Free Wednesday, Gluten Free Fridays, Foodie Friday
