I’ve been getting such good deals on cream cheese and Philadelphia Cooking Creme lately, that I wanted to try to use some of it. Today I experimented with making my own gluten free version of a cream cheese brownie.
I just made a brownie layer from a boxed mix (I used Betty Crocker’s Gluten Free Brownie Mix). You could just use your favorite brownie recipe, mix it up, and layer it on the bottom. Don’t bake it yet.
Next, mix together the following:
- One package of Philadelphia Cooking Creme (you could probably use cream cheese, too, I just had an abundance of the Cooking Creme)
- 1 egg
- 1 teaspoon vanilla
- 1/3 to 1/2 cup sugar (I used Xylitol, and I only used 1/3 cup. I thought it could have been a bit sweeter. You could try a bit of Stevia too.)
Spread over top of the brownie layer. I know, it looks runny. It really does bake up nicely.
Bake at 350 for about 35 minutes (until cake tester comes out clean). Now comes the tricky part. Actually it shouldn’t be tricky at all. I just wanted to put those really pretty drizzles all over the top to make a nice picture, but I didn’t have any syrup. So I chopped up Special Dark chocolate and sprinkled it on the top, thinking it would melt, then I could make little swirlies (I know, dumb idea).
Anyway, they didn’t melt correctly, AND they didn’t swirl correctly. They did, however, make it really yummy.
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