Fudgy, Rich, and Delicious

Any type of brownie combination is always a yes from me. These cheesecake brownies did not disappoint. They are super fudgy and have a super-rich chocolate flavor.

These brownies only have 1/3 cup of added sweetener. If you like your desserts on the sweeter side, I’d recommend adding more. Another option would be to add chocolate chips or add frosting.

The cheesecake part can be left out if you aren’t a fan of that. The brownies alone still taste delicious. You could also add in anything such as nuts, M&Ms, etc.

My favorite way to eat these is with some vegan ice cream on top. It seriously tastes so delicious, and you would never know this is made with healthier ingredients and completely vegan!

Almond butter: you can use any nut or seed butter. I would recommend sticking with one that has a more neutral flavor such as almond, cashew, or sunflower seed butter.

Nondairy milk: any nondairy milk will work. You could even use water if you don’t have milk on hand. If you aren’t vegan traditional milk also works.

Maple syrup: any liquid sweetener will work (agave, date, syrup, etc.)

Cacao powder: cocoa powder also works.

Vegan cream cheese: any cream cheese of your preference will work. Vegan or not.

Vegan yogurt: any yogurt will work. I would recommend an unsweetened plain one or vanilla.

Sugar: I used white sugar for the cheesecake mixture. Any sweetener will work.

Ingredients:

• Almond butter

• Nondairy milk

• Maple syrup

• Cacao powder

• Baking powder

• Almond flour

• All-purpose flour

• Vegan cream cheese

• Vegan yogurt

• Sugar

Recipe:

• ½ cup almond butter

• 1 cup nondairy milk

• 1/3 cup maple syrup

• 1/3 cup cacao powder

• 2 teaspoons baking powder

• ½ cup almond flour

• 1 cup all-purpose flour

Cheesecake mixture:

• 1/3 cup vegan yogurt

• ¼ cup vegan cream cheese

• 2-4 tablespoons white sugar (depends how sweet you want it)

Directions:

1.   Preheat your oven to 350 degrees Fahrenheit.

2.   Line a baking pan with parchment paper or spray with cooking spray.

3.   In a bowl combine the almond butter, nondairy milk, and maple syrup.

4.   Add in the cacao powder, baking powder, almond flour, and all-purpose flour.

5.   Stir until a batter is formed. Set aside.

6.   In a separate bowl combine your cheesecake ingredients.

7.   Add the brownie mixture to your pan.

8.   Take a tablespoon of the cheesecake mix and add on top of the brownie mix until none is left.

9.   Use a toothpick to swirl it around.

10. Optional: add chocolate chips on top as well.

11.  Bake for 30 minutes.

Allow to completely cool before eating. You could also top these brownies with frosting or a cream cheese frosting. A lot of store-bought ones are vegan just be sure to check!

These brownies should be stored in the refrigerator. They will last up to 5 days. However, they taste best within the first 2-3 days. You can also prep them in a large batch and store them in the freezer.

If you try this recipe and enjoy it, please press the “like” button below. Also, leave a comment I would love to hear your thoughts.