This is sponsored content from Sargento Foods. The opinions stated are my own. Please tell me you do this, too? Crumble your cornbread muffins and drop them into your chili like perfectly dense and sweet little soft croutons? Glad we’re on the same page with that. So, October. We’re sitting MID-October, guys, and life is October-y. Which is to say, mostly, awesome. Rich fall colors, crunchy leaves everywhere, cozy sweaters for chilly days, pumpkin themed drinks available but not totally overwhelming us all the time… yeah, this is the best season ever. But also – I don’t know if it’s just me…
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