Yield: 12 large brownies For cheesecake layer: 8 oz. cream cheese, softened 1 large egg ⅓ cup granulated sugar 2 tsp. brown rice flour ½ tsp. vanilla extract For brownie layer: ½ cup brown rice flour ¼ cup cornstarch 2 T potato starch ½ tsp. xanthan gum 3½ oz. unsweetened chocolate ½ cup butter, melted 1¼ cup granulated sugar 3 large eggs |
1. Preheat oven to 375º. Grease an 8-inch square baking pan.
2. Whisk together brown rice flour, cornstarch, potato starch and xanthan gum in a small bowl.
3. Melt chocolate (Microwave for 20 seconds, remove and stir. Repeat until completely melted.) In an electric mixer, stir together the melted chocolate and melted butter until combined. Stir in sugar until thick. Add eggs, 1 at a time, blending until combined. After the eggs, add dry ingredients and blend for 1 minute on medium speed.
4. Spread the batter evenly into the pan, it will be thick.
5. Wash the electric mixer and bowl. Prepare the cheesecake layer. Beat cream cheese, egg, sugar, brown rice flour, and vanilla; mix on medium until smooth. Gently spread the cheesecake batter on top of the brownie batter.
6. Bake for 40-45 minutes or until a toothpick tests clean.
7. Remove from the oven and place on a wire rack to cool completely then chill in the refrigerator for 2 hours before cutting for best results.
2. Whisk together brown rice flour, cornstarch, potato starch and xanthan gum in a small bowl.
3. Melt chocolate (Microwave for 20 seconds, remove and stir. Repeat until completely melted.) In an electric mixer, stir together the melted chocolate and melted butter until combined. Stir in sugar until thick. Add eggs, 1 at a time, blending until combined. After the eggs, add dry ingredients and blend for 1 minute on medium speed.
4. Spread the batter evenly into the pan, it will be thick.
5. Wash the electric mixer and bowl. Prepare the cheesecake layer. Beat cream cheese, egg, sugar, brown rice flour, and vanilla; mix on medium until smooth. Gently spread the cheesecake batter on top of the brownie batter.
6. Bake for 40-45 minutes or until a toothpick tests clean.
7. Remove from the oven and place on a wire rack to cool completely then chill in the refrigerator for 2 hours before cutting for best results.