Active Time

　　20 minutes

　　Total Time

　　1 hour, plus cooling

　　Everyone’s favorite bake sale treat goes gluten-free without any hard-to-find ingredients or alternative flours, just cornstarch and cocoa powder. Instant coffee or espresso powder deepens the chocolate flavor of this ultra-fudgy brownie.

　　

Ingredients

Makes 16 bars

　　

For the cream cheese swirl:

8 ounces cream cheese, room temperature

　　1/4 cup sugar

　　1 large egg, room temperature

　　1/4 teaspoon vanilla extract

　　

For the brownies:

6 tablespoons unsalted butter, plus more for pan

　　1/4 cup cornstarch

　　1/4 cup unsweetened cocoa powder

　　1 tablespoon instant coffee or espresso powder

　　1/2 teaspoon kosher salt

　　9 ounces semisweet chocolate, coarsely chopped

　　1 cup sugar

　　1 teaspoon vanilla extract

　　3 large eggs, room temperature

　　

Special Equipment

An 8x8x2" baking pan

　　

Make the cream cheese swirl:

Step 1

Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.

　　

Make the brownies:

Step 2

Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2" overhang on all sides. Butter parchment.

　　

Step 3

Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.

　　

Step 4

Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.

　　

Step 5

Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.

　　

Step 6

Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.

　　

Do Ahead

Step 7

Brownies can be made 3 days ahead. Store in an airtight container at room temperature.