Indulge in a mouthwatering fusion of two dessert classics with these Vegan Chocolate Brownies featuring a creamy vanilla cheesecake layer. This dessert combines the rich, fudgy texture of chocolate brownies with the smooth, sweet taste of vanilla cheesecake, creating an irresistibly decadent treat. The brownies are made with dairy-free butter, dark chocolate, and a blend of cocoa powder and vegan protein powder, resulting in a delightfully rich and chocolatey base. Sandwiched in the center is a layer of dairy-free cream cheese combined with vanilla protein powder and powdered sugar, adding a creamy contrast to the dense brownie. Perfect for vegans and dessert lovers alike, this layered brownie-cheesecake is a fantastic treat for any occasion.
Ingredients:
- Brownie:
- 80g dark chocolate
- 80g dairy-free butter
- 1 cup coconut sugar
- 100g plant-based yogurt
- 1 cup self-rising flour
- 1/2 cup vegan chocolate protein powder
- 1 cup dairy-free milk
- 1/4 cup cocoa powder
- 1/2 cup dark chocolate chunks or chips
- Cheesecake Layer:
- 1 cup dairy-free cream cheese
- 1/4 cup vegan vanilla protein powder
- 1/4 cup powdered sugar
Method:
- Preheat the oven to 180°C (fan setting) and line a square baking tin with greaseproof paper.
- Melt dark chocolate with dairy-free butter, then stir in coconut sugar.
- Add dairy-free milk and yogurt, stirring until smooth.
- Sift in cocoa powder, flour, and protein powder, mixing until smooth and glossy.
- Pour half of the brownie mixture into the tin.
- For the cheesecake layer, mix together dairy-free cream cheese, vanilla protein powder, and powdered sugar, and spread over the brownie base.
- Cover with the remaining brownie mixture.
- Bake for 30 minutes or until almost cooked through.
- Allow to cool before slicing.
Enjoy these rich Vegan Chocolate Brownies with a Vanilla Cheesecake Layer, a perfect blend of fudgy and creamy textures!
