Vegan Cheesecake Brownies
This recipe combines the tanginess from vegan cream cheese and the richness of chocolate brownies. It is fudgy, creamy, and decadent. It is easy to make and will impress anyone who sees it.
Yield: 16 brownies
Materials
Brownie Layer
- 113 g (1/2 cup) vegan butter
- 250 g (1 1/4 cup) granulated sugar
- 45 g 1/3 cup) non-dairy milk
- 3 tsp vanilla extract
- 150 g (1 cup) all-purpose flour
- 65 g (2/3 cup) cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp salt
Cheesecake Layer
- 1 cup (227 g or 8 oz) vegan cream cheese
- 55 g (1/4 cup) sugar
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tbsp lemon juice optional. Adds amore tangy flavor
- 1/8 tsp salt
Instructions
- Preheat oven to 350°F
- Heat the vegan butter in the microwave in 15 second intervals until warm to the touch. Add the sugar and whisk to dissolve. Set aside.
- In a separate bowl, add the dry ingredients (flour, cocoa powder, baking powder, salt) and mix. Add the butter and sugar mixture and the rest of the wet ingredients. Mix until everything is combined.
- In a lightly oiled and parchment paper-lined baking pan, add almost all the batter. Reserve 1/4 cup of batter for the top.
- Mix all the ingredients for the cheesecake layer. Pour on top of the brownie layer.
- Mix the remaining brownie batter with a little water to loosen it. Add in dollops across the top. Then use a chopstick or a toothpick to swirl the top.
- Put it in the oven for 30-35 minutes or until a toothpick put in the center comes out clean. Let cool for thirty minutes, before cutting and serving. Enjoy!
Notes
- For easy removal from baking pan, oil it and add parchment paper.