Peanut Butter Cream Cheese Swirl Brownies - Gluten free

Well, we never made it to the garden store.  After some mid day cleaning, we were on our way there after just picking up a base for our outdoor umbrella.  However when leaving the patio store parking lot my hubby decides to back my car into a curb dislocating the muffler.  There was some serious rattling going on so we figured it needed to go to the shop.   Luckily my sisters boyfriend offered to take a look and managed to put the muffler back where it belongs. PHEW!  Other than a few small scraps the car is okay.  After than I didn't feel like going to the garden center.   I just went to the bulk barn and stocked up on a few things for some future baking.

I think there is no better way to get yourself out of a baking lull other than brownies.  Fudgy brownies with peanut butter cream cheese swirl. 

 Peanut Butter Swirl Brownies - Gluten free

INGREDIENTS:

• 175g unsalted butter
• 175g dark chocolate (I used 72%)
• 3 eggs
• 3/4 cup sugar
• 1/4 cup xylitol (you can use all sugar)
• 1 tsp vanilla
• 1/2 tsp salt
• 3/4 cup brown rice flour
• 1/4 cup cornstarch

Peanut Butter Filling

• 1/2 cup peanut butter
• 1/2 cup cream cheese
• 1 egg
• 1/3 icing sugar
• 1 tsp vanilla

INSTRUCTIONS:

1) Preheat oven to 350F. Melt butter and dark chocolate in a heat safe bowl over a double boiler.  Set aside to cool. 

2) In a large bowl or mixer bowl , whisk together eggs, sugar, xylitol and vanilla.

3) Add cooled chocolate mixture and whisk until combined. 

4) Fold in flour, salt and cornstarch.  Pour into a 9 inch square pan lined with foil and sprayed with non stick spray. 

5) In a medium bowl add peanut butter, cream cheese and vanilla and beat together.

6) Add icing sugar, beating to combine and add egg, combine again. 

7) Using a small ice cream scoop add 12 heaping rounds into the brownie mixture.  Then using a knife swirl around the mixture.
8) Bake for 30 minutes,  toothpick will come out mostly clean.  Brownies will be fudgy.

MEG's RATING : D-EEEE-LICIOUS