Recipe by Chef Bev Shaffer
Cooking School Director at Mustard Seed Market

Cheesecake Base:

• 12 ounces cream cheese, room temperature
• ¼ cup granulated sugar
• 1 ½ teaspoons gluten free vanilla
• 2 large eggs, lightly beaten
• ¼ cup heavy (whipping) cream

Brownie Base:

• 1 cup unsalted butter
• 8 ounces unsweetened baking chocolate, coarsely chopped
• 3 cups granulated sugar
• 4 large eggs
• ½ cup milk, whole or 2%
• 2 teaspoons gluten free vanilla
• 2 cups gluten free all purpose flour mix
• ½ teaspoon salt

Unsweetened cocoa powder, sifted, for dusting pan

Heat oven to 325ºF. Lightly grease and cocoa dust a nonstick 13x9 inch baking pan.

For the Cheesecake Base: In a medium bowl with an electric mixer, beat the cream cheese, sugar and vanilla until light and smooth. Add eggs one at a time, mixing well after each addition. Beat in cream.

For the Brownie Base: In a large saucepan, melt the butter and chocolate over low heat, stirring until smooth. Remove from heat and cool mixture to lukewarm.

Gluten Free Swirled Brownie Cheesecake Squares Page 2

Add the sugar, whisking to combine. Stir in the eggs, one at a time, mixing well after each addition. Stir in the milk and vanilla.

Whisk together the flour and salt, then stir into the chocolate mixture just until blended.

Spread half of the Brownie Base into prepared pan. Drop tablespoonfuls of half of the Cheesecake Base atop Brownie Base.

Lightly spread the remaining Brownie Base over the top. Drop Tablespoonfuls of the remaining Cheesecake Base on top and gently swirl both mixtures together.

Bake on the middle rack of the oven for 25 to 35 minutes or until center is almost set.

Remove from oven and cool on a wire rack. Refrigerate for at least 4 hours or overnight. Cut into squares. Makes about 2 to 3 dozen.

Chef's Notes from Bev Leftovers must be refrigerated.