I chose the Bob's Red Mill Gluten Free Brownie mix from Henry's. (I guess is going to be called Sprout's soon, but the sign still says Henry's for now.) After searching online I subbed the melted butter for vegetable oil, and the water for milk. The instructions suggested adding in mini chocolate chips, so I threw in some of those too. I also made a cheesecake topping with raspberry swirls. This could be added on top of any brownie recipe to change it up a little. I loved it!
Raspberry Cheesecake Topping for Brownies
yield: enough topping for an 8x8 inch pan
8oz of cream cheese at room temperature
1/3 cup sugar
1 tsp vanilla extract
1/3 cup raspberry preserves
In a medium bowl beat cream cheese, sugar, egg, and vanilla until smooth. Pour on top of uncooked brownies and smooth with a spatula for even distribution. Drop dollops of raspberry preserves onto cheesecake mixture and swirl with a knife. Bake according to brownie recipe.
How to make pretty swirly patterns: Drop dollops of raspberry jam onto the surface of the cheesecake. Using a rubber spatula or knife draw parallel lines across the surface of the cheesecake. Next cross those lines, alternating the direction each time to make pretty swirls. Don't mess with it too much or it will all blend together.
I used a round cookie cutter to cut the brownies, which made them look super cute, but wasted a bunch of brownie. Obviously I couldn't let something that yummy go to waste- so I had to eat the scraps!