Beer may seem like an odd ingredient to add to a baked good, but it enhances the chocolate in this brownie recipe so perfectly that you may find yourself adding it to other items just to see what else you can make. We used Redbridge beer in this recipe, along with our Gluten Free Fudge Brownie Mix, for a recipe that is as simple as it is delicious. The use of additional eggs and butter in our mix makes the texture of this dessert exceptionally light and moist – more of a cross between a souffle and a flourless cake.
Makes 24 brownies
1 package Better Batter Gluten Free Fudge Brownie Mix
6 TBSP butter, melted
4 eggs, brought to room temperature
1 bottle gluten free beer (we used Redbridge)
1 cup chocolate chunks (we prefer Enjoy Life Allergen Free chips)
Cream Cheese Filling
1 pkg (8 oz) cream cheese, softened
1/3 cup sugar
½ tsp vanilla extract
1 egg, room temperature
Preheat oven to 375 F. Grease the bottom only of a 9 x 13-inch baking pan and line with parchment paper.
In the bowl of your electric mixer, combine Fudge Brownie Mix, butter, and beer. Beat until well blended (about 50 strokes), until the mixture thickens slightly and turns a little lighter in color. Pour into prepared pan and top with chocolate chunks, allowing the chunks to sink down into the batter.
Prepare cream cheese swirl. In medium mixing bowl with electric mixer on medium speed, beat cream cheese until smooth. Gradually beat in sugar. Beat in vanilla and one egg until just blended.
Pour cream cheese mixture over brownie batter in pan. Cut through mixture several times with knife to create a marbled design. Place in oven and bake 30 minutes or until until the brownie seems fully cooked an inch in on all sides and a toothpick inserted in center comes out almost clean. The center may still jiggle slightly at this stage. Remove brownies from oven and let cool, uncovered, until they reach room temperature.
Cut into 24 brownies and serve.