These blondies are so moist and gooey, loaded with chocolate chips, espresso powder, and toffee bits, with a baked cream cheese layer on top. The perfect indulgence.
3/4 cup melted butter
2 tablespoons espresso powder
2 cups brown sugar
1/2 teaspoons salt
1 teaspoon vanilla extract
3 large eggs
2 3/4 cups all-purpose gluten-free flour (see Note)
1 1/2 teaspoons xanthan gum
2 teaspoons baking powder
1 3/4 cups semi-sweet chocolate chips
8 ounces cream cheese
1 can sweetened condensed milk
1 large egg
3 tablespoons Kahlua liquor
1/2 cup toffee bits
Preheat oven to 350 degrees F. Spray a 9x13-inch pan with cooking spray and line with parchment paper so that it runs up the sides (making the squares easy to remove from the pan).
In a bowl, combine the all-purpose gluten-free flour, xanthan gum and baking powder. Set aside.
In a large mixing bowl, combine the espresso powder and melted butter. Stir in brown sugar, salt, vanilla and eggs. Add in flour mixture and stir to mix well. Stir in the chocolate chips. With wet hands, press batter into your prepared baking pan. Press into an even layer. Set aside.
In a second bowl, mix together the cream cheese, sweetened condensed milk, egg and Kahlua. Whisk until very smooth. Pour over batter in baking dish, and sprinkle top with toffee bits.
Bake in preheated oven for 38-40 minutes.
Remove from oven and let cool 5-10 minutes before removing from baking dish to cooling rack. Cut into 12 squares and serve.
The all-purpose gluten-free flour blend consists of 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Recipe by The Baking Beauties at http://www.thebakingbeauties.com/2011/07/gluten-free-chocolate-kahlua-cheesecake-blondies.html