Friday, November 5, 2010

Raspberry Cheesecake Brownies

**found in August 2010 Cooking Light

Since the idea of baking right now is almost impossible, I toy with all of my favorite recipe tears.  My day job is a career as a designer in the fashion industry, and right now it's demanding, so it's left me no time to bake.  Sad face.  So for now while I work in crunch mode, I occasionally go through my binders of recipes and pull out the ones that look mouth watering.  I'm keeping these on the side until I really can get back to my baking roots.  

In the meantime, you, my readers should not suffer!  I will still spread the GF recipe love, fear not.  

Here come a slew of desserts.  Yesterday was Summer Love and today is Dessert Love...right in time for our wondering Thanksgiving Holiday.  Colored leaves dust the driveway, while trick-or-treater's ring your doorbell...nostalgia for the winter coat, bundled up with scarves and gloves.  Frost on your face from the weather being so cold, and a nice warm fireplace to warm you up...

1/3 cup sugar
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
2 tsp. GF all-purpose flour
1/2 tsp. gf pure vanilla extract
1 large egg white

gf cooking spray (try PAM (but not the baking spray)
3.4 ounces gf all-purpose flour (about 3/4 cup)
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. xanthan gum
1/8 tsp. salt
1 cup sugar
2/3 cup unsweetened cocoa (make sure it is gluten-free as some are not)
1/4 cup butter, melted
1 tbsp. water
1 tsp. pure vanilla extract
1 large egg
2 large egg whites
3 tbsp. raspberry preserves

1.  Preheat oven to 350 degrees
2. To prepare filling, place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended.  Set aside.
3. To prepare brownies, coat the bottom of an 8-inch square pan with cooking spray (do not coat the sides of the pan)
Weigh or lightly spoon 3.4 ounces (about 3/4 cup) flour into dry measuring cups; level with a knife.  Combine flour, baking powder, baking soda and salt in a medium bowl.  Combine 1 cup sugar and next 6 ingredients (through 2 egg whites), stirring well with a whisk.  Add to flour mixture, stirring just until moist.  Spread two-thirds of batter in bottom of prepared pan.  Pour filling over batter, spreading evenly. Carefully drop the remaining batter and preserves by spoonfuls over filling; swirl together using the tip of a knife to marble.  Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean.  Cool on a wire rack.  
Yield: 16 servings

**Remember!  Baking gluten free takes less time then "gluten" baked goods.  So although this recipe calls for 40 minutes in the over , you may want to check at 20 with a toothpick, then at 30 and so forth.

calories: 153, fat: 4.9g


xoxo Julie

No comments:

Post a Comment

Share your thoughts my Lovelies! I want to hear from YOU! xx