Easy Gluten Free Cream Cheese Brownie with Raspberry Swirl

Easy Cream Cheese Brownies   
Yields:  9 x 13 pan


1 package Breads From Anna Black Bean Brownies Mix

1 can black beans, drain and rinsed well

1 Tablespoon vanilla

2/3 cup milk or non dairy drink (fruit juice works well)

1 jumbo egg

1/3 cup oil

Cream Cheese Batter

1 8 oz package of cream cheese(diary free also works well)

2 large eggs

2 tablespoon vanilla

1/2 cup sugar

2 table spoons of starch (potato, corn, arrowroot )


2 cups red raspberries(frozen)

1 cup Strawberries(frozen)

1/3 cup sugar

1 tablespoon lemon juice

¼ cup corn starch or arrowroot


Preheat oven to 350 degrees

To make the Brownie: In the bowl of a food processor add drained beans, milk, oil, egg, vanilla.

Pulse until coarsely pureed. Add Breads From Anna® Brownie Mix.

Pulse just until blended.  Divided batter in two bowls.  Set aside.

To make Cream Cheese batter:  Blend all ingredients until smooth.  A hand mixer or hand blender works well on medium speed.  Set aside.

Grease 9x13 or 2 8x8 baking pans.

Pour one of the bowls of brownie batter into baking pan.

Pour and spread the Cream Cheese batter over the brownie batter.

With the remaining bowl of brownie batter spoon over the Cream cheese batter layer.

As you spoon the batter, leave some of the cream cheese batter showing.

With a knife,  cut through batter to create a marble effect.   Be careful not to overdo it, you will lose the marble effect.

Bake at 350 degrees for 40-45 minutes. Let cool

To make Topping: In a medium sauce pan cook over medium heat all ingredients until thicken, stirring constantly.  Total cooking time is about 10 minutes. Let cool for  10 minutes.

Spread over baked brownie.  Let cool.

At this point the brownies could be placed in the freezer  or refrigerator until ready to serve.

For a little extra decadence, it is Valentine's Day after all! Right Before serving melt and drizzle white and dark chocolate over fruit topping.

Enjoy. Rosie

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