How to make
Today I have a Gluten-Free Cream Cheese Brownie for you and my favorite Dulce de Leche.
If you love the taste of chocolate and caramel, then definitely make this chocolate brownie.
The brownie can also be made in a muffin tin. About 8-10 pieces come out, depending on the size of the molds.
Prepare a rectangular baking pan and grease it with butter or oil. I used a disposable aluminum baking pan measuring approximately 6-10″ (15-25 cm). You can cover the baking pan with baking paper.
Melt the butter and chocolate in a bowl over a water bath and leave the mixture to cool slightly. You can also melt them in the microwave, but you have to stir every 30 seconds.
In another bowl, beat the eggs with a pinch of salt and sugar with a mixer at high speed.
Then add the chocolate mixture in a thin stream, by stirring constantly.
Finally, add the coconut flour, carob powder and vanilla, which you previously mixed in a bowl. You can replace the carob powder with cocoa.
Stir with a spatula, until a smooth mixture is obtained and pour the mixture into the baking pan, by spreading it out evenly. A thick chocolate mixture is obtained.
Then prepare your cheese cream.
Mix the cream cheese with 1 egg and mix with a mixer, until a smooth mixture is obtained.
If you like sweeter desserts, add 1-2 tbsp. of powdered sugar to the mixture, but note that the dulce de leche is sweet enough. Stir and spread the mixture over the chocolate.
Warm the condensed caramelized milk a little to make it more liquid.
Spread some of it over the white mixture in a few places, then take a wooden skewer and swirl it around to mix the two mixtures together slightly.
Bake the gluten-free brownie in a preheated oven at 360°F (180°C) for about 40 minutes.
Then leave it to cool completely and only then cut the brownie into squares.
For a better taste, leave it for an hour in the refrigerator.
A wonderful gluten-free Dulce de Leche Cheese Brownie with a moist texture and incredible caramel flavor to serve with your afternoon coffee or tea.
Enjoy!
