Preheat oven to 350° F and grease an 8"x8" baking pan.
Place the butter in a saucepan, on medium heat, until completely melted.
In a large mixing bowl, add the melted butter and sugar and stir until combined.
Add the next 5 ingredients, one at a time, stirring after each addition.
In a small bowl, whisk the eggs together and then stir into the brownie batter.
Add the flour and stir until just combined and then fold in the walnuts.
Reserve ¼ cup of the batter for the swirl, then pour the remaining batter into the prepared pan.
For the Cream Cheese Layer:
In a medium mixing bowl, beat all the ingredients together until smooth. Using a table knife or spatula, gently spread the cream cheese mixture over the brownie layer.
Drop tablespoons of the remaining brownie batter over the cream cheese layer. Using a table knife, draw lines through the cream cheese mixture, vertically and then horizontally, to create a swirled design.
Bake at 350° for 30 minutes.
Place the pan of baked brownies on a wire rack to cool completely. Cut into squares and enjoy!
Notes
Check the ingredients of your gluten free flour blend for xanthan gum. If your flour mix doesn’t contain xanthan gum, try adding ¼ teaspoon to the recipe.
Use room temperature eggs. The eggs will mix more easily into the batter when they’re at room temperature.
Don’t stress about the swirl on the top of the brownies. Every time I swirl the top it looks different, but the brownies still taste great.
Cool the brownies completely before serving. It’s difficult to cleanly cut warm brownies.