This recipe is so appealing — familiar territory with a side trip to a different level of taste. Easy to follow, easy to make and good looking on a plate with the sauce. I modified it for a gluten free need. (For the panko, crumbs made in the food processor from a GF roll; for the flour, 3 T cornstarch, 3 T brown rice flour, 1 T chick pea flour/besan). It felt like a thick batter, but the results were almost delicate. Unfortunately, our supermarket jalapeno was bland, so hot sauce was needed — adjust the chile recommendations to your taste. And the sauce! We enjoyed it with other foods — with rice, with sweet potatoes and more.
Gluten-Free Raspberry Cheesecake Brownies Recipe
Ingredients:For the Brownie Base4 ounces (1 cup) white rice flour2 ounces (1/2 cup) sweet rice flour1/2 cup cocoa powder1/2 teaspoon salt1/4 teaspoon xanthan gum8 ounces (2 sticks) butter, softened14 ounces (2 cups) granulated sugar4 large eggs2 teaspoons vanilla extractFor the Cheesecake Topping:8 ounces cream cheese, softened1/3 cup granulated sugar1 large eggRaspberry Swirl:1/3 cup raspberry jam
