Ingredients
Equipment
Method
Preparation Steps
- Preheat your oven to 350°F (175°C). This ensures that the brownies bake evenly.
- Line your 9x9 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, combine the melted unsalted butter and granulated sugar. Whisk until smooth. Then, add in the vanilla extract, red food coloring, and vinegar. Mix until well combined.
- Crack in the eggs, one at a time, mixing well after each addition. The mixture should appear glossy.
- In another bowl, whisk together the gluten-free flour, cocoa powder, and salt. Gradually add this dry mixture to the wet ingredients. Stir until just combined, being careful not to overmix.
- In a separate bowl, beat together the softened cream cheese, egg yolk, and 3 tablespoons of granulated sugar until smooth and creamy.
- Pour half of the brownie batter into the prepared pan. Spread it out evenly. Next, dollop the cream cheese mixture over the brownie layer, and then add the remaining brownie batter on top. Use a knife or toothpick to swirl the cream cheese mixture into the brownies for a marbled effect.
- Bake the brownies in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Once baked, remove the brownies from the oven and let them cool in the pan for about 15 minutes. Then, lift them out using the parchment paper and let them cool completely on a wire rack before cutting into squares.
Notes
- Store the brownies in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate them for up to a week.
- Freeze brownies tightly wrapped in plastic wrap and foil for up to 2 months; thaw at room temperature before serving.