Dress up a Betty Crocker® Gluten Free brownie mix with a cream cheese filling to make brownies even better!
oz (half of 8-oz package) gluten free cream cheese, softened
teaspoon pure vanilla
box Betty Crocker™ Gluten Free brownie mix
cup butter, melted
cup miniature semisweet chocolate chips
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 9-inch square pan with cooking spray (without flour).
In small bowl, beat filling ingredients with electric mixer on low speed until smooth; set aside.
In medium bowl, stir brownie mix, butter and eggs until well blended (batter will be thick). Spread three-fourths of batter in pan. Spoon cream cheese filling by tablespoonfuls evenly onto brownie batter. Spoon remaining batter over filling. Cut through mixture with knife several times for marbled design. Sprinkle with chocolate chips.
Bake 37 to 44 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Cut into 4 rows by 4 rows. Store covered in refrigerator.
Use a small trigger ice cream scoop to easily spoon the cream cheese filling over the brownie batter and the reserved batter evenly over the filling.
For a simple dessert, serve the brownies with fresh raspberries and a dollop of sweetened whipped cream.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Brownie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.