Description
For lovers of cheesecake and brownies, you need to try these ultra fudgy BROWN BUTTER cheesecake brownies. They’re richly decadent with nutty flecks of brown butter throughout and swirled with an irresistible vanilla bean cheesecake batter. And with one bite, you’d never know these brownies are entirely VEGAN. No eggs, no dairy, and it’s shockingly easy!
Ingredients
Scale
- 8 ounces (226 g) vegan cream cheese, room temperature
- 2 tbsp sugar
- 1 tbsp cornstarch
- 2 tsp vanilla bean paste
- 2/3 cup (113 g) vegan butter
- 6 ounces vegan semi-sweet chocolate chips
- 1/2 cup (50 g) high quality Dutch-processed cocoa powder*
- 2 tbsp ground flaxseed mixed with 1/2 cup coffee (you can sub water) or 1/2 cup (100 g) dairy free yogurt, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) brown sugar
- 1/3 cup (80 mL) aquafaba or soy milk, room temperature
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 2/3 cup (200 g) all-purpose flour or gluten free 1:1 baking flour
- 1/2 cup (80 g) vegan chocolate chips, for folding into the batter
Instructions
- Prep: Preheat the oven to 350F, and line a 9×9 baking pan with parchment paper. Keep in mind that if your pan is smaller in width, you might need longer to bake. Read through the instructions and the ingredient list. Prep the flaxseed “eggs” by mixing together the ground flaxseed with the coffee. Set aside.
- Make the cream cheese batter: In a medium bowl, whisk together the vegan cream cheese, sugar, cornstarch, and vanilla bean paste until smooth. Set aside.
- Brown the butter: In a small saucepan, heat the vegan butter on medium heat, melting it down completely. Keep stirring, and reduce the heat to medium low so as not to accidentally burn the butter. Keep stirring until light brown flecks appear in the butter and it has a nutty aroma. Then remove from heat.
- Make the fudge sauce: Pour the hot browned vegan butter over the 6 ounces of vegan chocolate in a heat-safe bowl. Let sit for 2 minutes to melt the chocolate, then stir until the chocolate is completely melted into the butter. Then add in the cocoa powder, and stir until dissolved. Set aside.
- Dissolve the sugar: In a medium bowl, use a hand mixer to cream together the aquafaba, granulated sugar, brown sugar, ground flaxseed mixture, vanilla extract and sea salt. Mix on medium speed until the sugar is nearly dissolved. If you pinch the batter between your fingers, you should feel very small granules if at all. This will take 5-7 minutes.
- Finish the brownie batter: Pour in the chocolate fudge sauce, and mix with a hand mixer again until the chocolate mixture is combined. Then add in the flour, and mix on low speed JUST until the flour is integrated into the chocolate brownie batter.
- Fold in the remaining chocolate: Add in the additional chocolate chips, and fold with a silicone spatula to evenly distribute throughout the batter.
- Bake: Pour half of the brownie batter into the prepared pan, followed by half of the cheesecake batter in big spoonfuls on top. Then pour the remaining brownie batter on top, followed by the remaining cheesecake batter. Swirl the cheesecake batter into the brownie batter, being careful not to overswirl. Place the pan into the oven and bake for 35 minutes, or until a toothpick comes out nearly clean.
- Cool: Remove the brownies from the oven and allow them to cool for 20-30 minutes.
- Slice and serve: Use a large kitchen knife to slice the brownies into 9 large brownies, or 16 regular sized brownies and enjoy!
Notes
Cocoa powder: I recommend Dutch-process, as this will be way less cakey. All-natural will result in a cakier brownie.
