Ingredients
Scale
- Brownies layer:
- 1 cup (125g) all purpose flour
- 1/3 cup (28g) cacao powder
- 1/3 cup (65g) coconut sugar
- 1/2 tsp baking powder
- pinch of salt
- 4oz (120g) dark vegan chocolate, melted
- 1/3 cup (60ml) vegan butter/coconut oil, melted
- 1/2 tsp vanilla extract
- 1/3 cup almond butter
- 1/2 cup (80ml) soy/almond milk
- Cheesecake layer:
- 1 cup (240ml) vegan yogurt
- 1/2 cup cashews, soaked
- 1 Tbsp cornstarch
- Toppings:
- 1/2 cup (85g) vegan chocolate chips
Instructions
- Place the flour, cacao powder, coconut sugar, baking powder and salt in a medium size bowl and whisk together.
- Melt the chocolate and add the butter, vanilla extract, almond butter and milk to it. Whisk together until you have a smooth mixture, then add to the dry ingredients. Combine with a spatula and set aside.
- Place the cashews, vegan yogurt and cornstarch into a high-speed blender and blend for 30 seconds until smooth.
- Line a 8″ (20cm) brownie tin with parchment paper, grease the sides preheat the oven to 175°C/350°F.
- Scoop 1/2 of the brownie batter into the tin and spread evenly. Add the cheesecake mixture on top and even out carefully. Add the remaining 1/2 of the batter on top and use a toothpick or fork to create swirls.
- Sprinkle chocolate chips on top and place in the oven for 35-40 minutes (depending on how gooey you want them). Let cool down for 5-10 minutes before cutting and serving.
Description
As in all of my recipes, 1 cup equals 250 ml. You’ll need a 8″ (20cm) brownie tin.
