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Gluten Free Fudge-Cream Cheese Swirl Brownies

Gluten Free Cream Cheese Swirl Brownies

Jen, the editor of the local Blue Bell magazine loved these brownies when they were prepared for a neighborhood club buffet and inquired if I would share them at the upcoming magazine edition which I did. 

After preparing them, making some recipe adjustments, then tasting them once cooled down and cut into squares, well, lets just say, though very, very delicious, for someone like me with savory tendencies, the sweet flavor nearly shot me through the roof. 

Snagging a platter I piled up a generous amount of these sweet treats and delivered them to neighbors who it appeared also clearly love lots of intensely sweet flavor. 

These brownies freeze quite well. But what I love best is that freezing them seems to very slightly mellow the intensity. One bite, two bites, hmm these are absolutely delicious! I almost enjoyed them as much as sweets loving Jen the editor.  Almost.

Gluten Free Fudge-Cream Cheese Swirl Brownies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Category: Sweet Treats

Servings: 16

Gluten Free Cream Cheese Swirl Brownies


  • 9” square baking pan
  • 2 Tablespoons butter, approximately, for greasing pan and 2 parchment paper overlays
  • For the Cream Cheese Swirl:
  • 8 ounces cream cheese, room temperature
  • ¼ cup sugar
  • 1 large egg, room temperature
  • ¼ teaspoon vanilla extract
  • For the Brownies:
  • ¼ cup cornstarch
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon instant coffee
  • ½ teaspoon kosher salt
  • 6 tablespoons unsalted butter
  • 9 ounces semisweet chocolate, coarse chopped
  • 1 cup sugar
  • 3 large eggs, room temperature


  1. Preheat oven to 350 degrees
  2. Grease baking pan with butter, top with two overlapping sheets of parchment paper leaving a two-inch overhang all around
  3. Grease the parchment sheets with butter
  4. In the bowl of an electric mixer on medium speed beat together the cream cheese, sugar, egg and vanilla extract until smooth and fully incorporated, set aside
  5. In a small bowl whisk together the cornstarch cocoa powder, coffee and salt, set aside
  6. In the top pan or bowl of a double boiler, melt butter and chocolate over simmering hot water, stir until smooth, remove from heat, stir in sugar and vanilla
  7. Whisk in the eggs one at a time then whisk in the cornstarch mixture until blended and smooth, around one minute
  8. Transfer the batter evenly into the greased baking dish with parchment
  9. Use a spoon to dollop the cream cheese mixture all over the top of the batter then using a knife or a spatula gently swirl the cream cheese mixture throughout the batter
  10. Bake brownies thirty minutes or longer until an inserted toothpick removes with a few moist crumbs attached
  11. Transfer pan to a wire rack, let cool completely
  12. Once cooled, remove the brownies from the pan by lifting up the parchment overhangs, transfer the brownies to a cutting board
  13. Slice into 4 pieces lengthwise and 4 pieces crosswise to make 16 bars
  14. Brownies may be prepared 3 days ahead of use and stored at room temperature in an airtight container, they also freeze very well


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