- 1 package of 1-2-3 Gluten Free Brownie Mix
- 4 large eggs, room temperature
- 1 cup (240g) unsalted butter, unsalted margarine, softened
- 1/2 cup (80g ) toffee bits (optional)
- 3/4 cup (110g) nuts, coarsely chopped (optional)
- 1/2 cup (80g) Chocolate Chips (optional)
- 16 oz. cream cheese, softened
- 3 tsp. potato starch
- 10 tsp. superfine granulated sugar
- 1/2 tsp. pure vanilla
Preheat oven to 350F/180C (160C Fan). Spray 9” x 13” pan with non-stick spray.
Pour Brownie mix into bowl of mixer with paddle attachment. Add eggs and butter/margarine. Mix well. Add any optional ingredients and stir by hand. Set aside.
In a clean bowl of mixer with paddle attachment or in a food processor, place the cream cheese, potato starch, sugar, eggs and vanilla extract. Mix in mixer or processor until the cream cheese mixture is well blended and smooth, about 45 seconds to 1 minute.
Pour 2/3rds of the brownie mixture into the prepared pan. Spread the cream cheese mixture over the brownie mixture. Using a spoon or spatula, scoop the remaining brownie batter over the filling in mounds arranged in threes (three per row across the width of the pan). Be sure to leave some space in between the mounds.
Using the handle of a wooden spoon or a chopstick, run the handle/chopstick back and forth through the mounds, running the length of the pan, marbleizing the mix.
Gently shake the pan back and forth to level the batter.
Bake the brownies on the centre rack of the preheated oven, until a toothpick inserted in the centre comes out nearly clean, or with some moist crumbs, about 50-60 minutes. Baking times will vary with different appliances.
Allow brownies to cool in the pan (about 1 hour) before cutting with a knife.