EGGLESS CHEESECAKE BROWNIES
Ingredients
Eggless Brownie Batter
- 100 g (3,5 oz) dark or bittersweet chocolate 55-70% cocoa
- 110 g (1/2 cup) unsalted butter
- 120 g (1/2 cup) caster sugar
- 70 g (1/3 cup) brown sugar
- 1 tsp vanilla paste or vanilla extract
- 1/2 tsp instant coffee powder
- 110 g (1/2 cup) cream cheese or plain yogurt, room temperature
- 90 g (3/4 cup) all purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp salt
- 4 g (1 tsp) baking powder
Eggless Cheesecake Batter
- 300 g (10,5 oz) cream cheese chilled or room temperature
- 60 g (1/4 cup) caster sugar
- 1 tsp vanilla paste or vanilla extract
- 50 g (3 tbsp) milk lukewarm
- 12 g (1+1/2 tbsp) cornstarch
Instructions
Eggless Brownie Batter
- Chop 100 g of dark chocolate.
- In a heatproof large bowl, put chopped chocolate, butter and place over bain marie to melt. You can also use a microwave.
- Add dark brown sugar, caster sugar, salt, coffee powder and mix until combined.
- Add cream cheese (previously mixed until creamy), vanilla paste and mix just until combined.
- Add sifted flour, cocoa powder, baking powder and gently fold with a spatula until well combined.
- In a small bowl, set aside about 2 tbsp (33 g) of brownie batter, add in about 1/2 tbsp of milk or water, mix until creamy and set aside for later.
- Transfer the brownie batter into a 20x20cm-8x8inch baking pan lined with parchment paper and greased.
Eggless Cheesecake Batter
- In a medium size bowl, place cream cheese, sugar, vanilla and mix until creamy, smooth and well combined.
- Pour gradually the lukewarm milk into the cornstarch and mix util cornstarch completely dissolves.
- Add the cornstarch mix into the cream cheese mix and mix until well combined.
Assemble
- Spread the cheesecake batter over the top of the brownie batter.
- Spoon the reserved 2 tbsp of brownie batter mix over the cheesecake batter in small spots and use a skewer to create swirls like a marble pattern.
- Bake in preheated no fan oven (upper and lower heat) at 160°C-320°F for about 40 minutes: a toothpick comes out slightly wet, not clean, and the cheesecake on top is firm at the edges but jiggly in the middle.
- Cool down in the baking pan.
- Place in refrigerator for about 90 minutes before unmold and slice it.
- Trim the edges (optional) and cut in 9 big squares (or 16 small squares).
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Tips:
In the chocolate Brownie Batter I’ve used a hint of coffee powder: don’t worry, you won’t taste the coffee flavor, it just needs to enhance the chocolate flavor….of course you can skip it if you prefer, but I suggest to try it, it simply amazing!
I always suggest to use high quality chocolate bars when you make chocolate desserts. I use Lindt brand chocolate bars but you can use high quality brand you can easily find in your Country. If you use chocolate chips or low quality compound chocolate, your chocolate desserts will taste not heavenly as they could have!
I baked these Eggless Cheesecake Brownies with my traditional electric oven, heat upper and lower and I turned the fan off.
They are done after about 40 minutes (don’t forget to preheat your oven at 160°C-320°F!): the cheesecake layer slighlty jiggle in the middle but it’s firm at the sides; if you make the toothpick test, it turns out moist, slightly dirty and not dry. Don’t wait until it turns out dry and clean of your brownies will turn out dry!
Also remember to chill in refrigerator for about 90 minutes before unmold and cut into squares.
