1tablespoonBob's Red Mill Egg Replacermixed with 2 tbsp water
¾cup (111g)gluten free flour blend
½cup (42g)unsweetened cocoa powder
For the cheesecake layer:
8ouncescream cheeseroom temperature
¼cup (25g)granulated sugar
Preheat the oven to 350°F. Line a 9" square baking pan with parchment paper and set aside.
In a large bowl, mix the melted butter with the sugar until combined. Add the prepared egg replacer and vanilla extract. Stir in the flour, cocoa powder, baking powder, and salt and mix until smooth.
Transfer brownie batter to the prepared pan, reserving ¼ cup of batter. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar and arrowroot until smooth. Spread evenly onto the brownie base.
Add 1 tablespoon of water to the reserved brownie batter, mixing well to thin out the batter. Spread onto the cheesecake layer. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are ok). Cool completely before removing from the pan.
After the brownies have cooled, transfer to the refrigerator to chill at least 2 hours, or overnight.
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
For cheesecake swirl brownies, rather than spreading the final layer of brownie batter on top of the cheesecake layer, drop dollops of batter on top. Use a butter knife or wooden skewer to swirl.