Vegan Cheesecake Brownies

Vegan Cheesecake Brownies

These vegan cheesecake brownies are so moist, chocolatey and fudgy. The recipe is plant-based (egg-free, dairy-free), gluten-free, yummy, and easy to make!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Brownies, Dessert

Servings: 9 brownies

Ingredients

Chocolate layer:

·         3/4 cup rice flour (120 g) (*see recipe notes)

·         1/4 cup tapioca flour or cornstarch (30 g)

·         2 flax eggs (2 tbsp ground flax seeds + 5 tbsp water) (*see recipe notes)

·         3/4 cup sugar (e.g. coconut sugar, brown sugar, xylitol) (150 g)

·         1/2 cup cocoa powder (50 g)

·         1/3 cup nut/seed butter of choice (80 g)

·         2/3 cup plant-based milk (160 ml) (*see recipe notes)

·         1 tsp vanilla extract

·         1/4 tsp baking soda

·         pinch of salt

Cheesecake layer:

·         One 12.3 oz package silken tofu firm (350 g) (*see recipe notes)

·         4 tbsp sugar (e.g. xylitol, regular sugar) (40 g)

·         2 tbsp cornstarch or potato starch

·         2 1/2 tbsp vegetable oil (e.g. coconut oil) or vegan butter, melted

·         1 tsp vanilla extract

Instructions

1.      To make the flax eggs (or chia eggs), put 2 tbsp ground flax seeds (or chia seeds) into a small bowl, add 5 tbsp water and mix with a whisk. Set aside for 5 minutes.

2.    Preheat oven to 360°F (180°C) and line a 7x7 inch or 8x8 inch baking pan with parchment paper.

3.    Add all ingredients for the chocolate layer into a big bowl and mix well with an electric hand mixer until combined.

4.    For the cheesecake layer: Blend all ingredients in a high-speed blender or food processor until smooth and creamy.

5.    Use 2 different tablespoons to dollop the brownie batter and the cheesecake batter into the pan.

6.    Bake in the oven for about 30-45 minutes or until a toothpick comes out almost clean (not wet but not dry either). So test the center after 30 minutes, then after 35 minutes etc. Do NOT overbake the brownies! I have a gas oven and it took about 40 minutes until they turned out perfect. But they might be done after only 35 minutes or even less with a different oven (and with a larger baking pan). So pay close attention.

7.    Let cool completely before you cut it into bars. The vegan cheesecake brownies taste best on the second day so don't eat them all on the first day.

Notes

·         Rice flour can be most likely replaced with either sorghum flour or with all-purpose flour. If you use all-purpose flour I would suggest to leave out the tapioca flour.

·         You can use ground chia seeds instead of flax seeds.

·         Any plant-based milk like almond milk, oat milk, coconut milk etc is fine.

·         You could try using a vegan cream cheese (which is not soy-based) instead of silken tofu (if you cannot eat soy products). I would leave out the oil/vegan butter if you use vegan cream cheese.

                                                 

Source  https://elavegan.com

Tweet