Gluten Free Marbled Cream Cheese Brownie Cake
 
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This Gluten Free Marbled Cream Cheese Brownie Cake is a mix between brownies and cake. A thick and fudgy gluten free chocolate cake marbled with swirls of cream cheese and topped with a slightly tangy sour cream chocolate frosting.
Author:
Recipe type: Dessert
Serves: 12-15
Ingredients
  • For the Cake:
  • 2 sticks butter, melted
  • 2 eggs
  • 1¼ cup sugar
  • 1 teaspoon vanilla extract
  • ½ cup milk
  • ⅓ cup brown rice flour
  • ½ cup potato starch
  • ⅓ cup sweet sorghum flour
  • ¼ cup arrowroot starch (or tapioca starch)
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1 cup semi-sweet chocolate chips, melted (or 8 oz. semi-sweet bar chocolate, melted)
  • ¾ cup chocolate chips (optional)
  • For the Cream Cheese Filling:
  • 4 oz. cream cheese, softened
  • 1 egg
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • For the Sour Cream Chocolate Frosting:
  • 6 tablespoons butter, room temperature
  • 2-3 cups powdered sugar
  • pinch of salt
  • ¼ cup sour cream ( I used light)
  • ½ teaspoon lemon juice
  • ½ teaspoon vanilla extract
  • ¼ cup unsweetened cocoa
Directions
  1. Preheat oven to 350 degrees and spray a 9X13" glass pan with cooking spray. Set aside.
  2. Make brownie batter by melting 2 sticks of butter in microwave. Allow to cool to touch. Combine butter, eggs, sugar, and vanilla in a large mixing bowl and mix on low speed or mix by hand with wooden spoon.
  3. In a separate smaller mixing bowl, sift together brown rice flour, potato starch, sorghum flour, arrowroot or tapioca starch, cocoa powder, baking soda, baking powder, salt, and xanthan gum.
  4. Add half of dry ingredients to wet mixture. Mix until combined. Add milk and stir until smooth. Add remaining dry mixture and stir until smooth.
  5. Melt 1 cup chocolate chips in microwave at 50% power for 1 minute. Remove and stir thouroughly for at least 2 minutes. Return to microwave and heat for additional 30 seconds. Stir until smooth. Heat in microwave for 15 second intervals, stirring in between, if needed to reach melted consistency.
  6. Pour melted chocolate into batter mixture and stir until smooth. Add ¾ cup chocolate chips if desired.
  7. Begin making cream cheese filling by mixing softened cream cheese, egg, sugar, and vanilla extract until smooth.
  8. Add ¾ brownie batter to 9X13" pan and spread. Add tablespoon spoonfuls of cream cheese mixture randomly on top of brownie batter. Add spoonfuls of remaining brownie batter on top. Swirl batter and cream cheese mixture together with a knife until ribbon of cream cheese forms throughout batter.
  9. Bake brownies at 350 degrees for 35-40 minutes or until toothpick inserted into center comes out clean with few crumbs. Allow to cool completely on cooling rack.
  10. While brownies are cooling, make chocolate sour cream frosting. Beat butter until smooth. Add 1 cup powder sugar and mix until smooth. Add salt, sour cream, lemon juice, and vanilla and mix until smooth. Add cocoa powder and mix until smooth. Add remaining 1-2 cups of powdered sugar and mix on medium speed until desired spreading consistency.
  11. Once brownies are completely cooled, spread frosting on top and add sprinkles if desired. Cut into 12-15 squares and serve...with milk!
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-marbled-cream-cheese-brownie-cake/