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Gluten Free Memories: Cream Cheese Brownies

Posted on August 5, 2013

I made a vow not to turn on my oven this summer.  I thought the grill and freshly made salads would be my family’s path to happiness and health this season.  However, the constant clouds and cooler temperatures put this Southern girl into a serious funk, and the oven called.  No, it actually screamed … “BAKE!”

Nothing slaps a smile on a face quicker than something chocolaty.  I wanted a recipe that wouldn’t make me think too hard, yet was a crowd (and mom) pleaser … plus gluten free.  I have a serious soft spot for cream cheese brownies, so with a little bit of searching, I came across a super easy and super yummy twist on a Sweet Ali’s classic.

The Best (and Easiest!) Gluten Free Cream Cheese Brownies Ever


1 Sweet Ali’s Brownie Mix

1 cup canola oil

½ cup hot water

1 teaspoon vanilla

2 eggs


1 (8 ounce) package cream cheese, at room temperature

1/3 cup sugar

1 egg

½ teaspoon vanilla

Preheat oven to 350 degrees (Please Note: this is a different temperature than listed on the Sweet Ali’s Brownie Mix).  Follow complete directions for Sweet Ali’s Brownie Mix (listed on bag).  Pour into greased 13” X 9” pan.

To make the topping, beat cream cheese with electric mixer on medium speed until smooth.  Add sugar and mix well.  Add vanilla and egg, and mix until well-blended.

Place cream cheese mixture in dollops over the whole pan and leave some brownie showing in between.  Cut or swirl through batter several times with a knife to create a marbled effect.

Bake for 25 to 30 minutes.  Cool.  Cut into squares.

The recipe from says that these brownies freeze well, however they never made it to the freezer in my house.  Yum.

The clouds are out, and there’s still a chill in the air.  I might need to make another batch … I think I hear my oven calling.

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