Gluten Free Cheesecake Brownie Bites

INGREDIENTS

For the Brownie Batter 1 1/3 cups (187 g) all purpose gluten free flour (I used my Better Than Cup4Cup Blend)

1/2 tsp

xanthan gum (omit if your blend already contains it)

2/3 cup

unsweetened cocoa powder (natural or Dutch-processed, but I prefer Dutch-processed)

1/4 tsp

kosher salt

1/4 tsp

baking soda

2/3 cup

granulated sugar

2/3 cup

packed light brown sugar

8 tbsp

unsalted butter, melted and cooled

3 tbsp

milk (any kind), at room temperature

eggs (100 g, weighed out of shell) + 1 egg white (25 g) at room temperature, beaten

1 tsp

pure vanilla extract

For the cheesecake batter 8 ounces cream cheese, at room temperature

1/2 cup

granulated sugar

1/8 tsp

kosher salt

egg (50 g, weighed out of shell) at room temperature, beaten

1/2 tsp

pure vanilla extract