Fudgy chocolate brownie base + creamy vanilla “cheesecake” swirl
⏱ Time
45 minutes
🍫 Yield
9–12 brownies
🧾 Ingredients
🍫 Brownie Layer
- ¾ cup all-purpose flour
- ½ cup cocoa powder
- ¾ cup sugar (white or cane)
- ½ tsp salt
- ½ tsp baking powder
- ½ cup unsweetened plant milk
- ⅓ cup neutral oil (canola or melted coconut oil)
- 1 tsp vanilla extract
🧀 Vegan Cheesecake Layer
- ¾ cup vegan cream cheese, softened
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
🥣 Instructions
1. Prep
- Preheat oven to 350°F / 175°C.
- Line an 8×8-inch pan with parchment paper.
2. Make Brownie Batter
- In a bowl, whisk flour, cocoa powder, sugar, salt, and baking powder.
- Stir in plant milk, oil, and vanilla until smooth and thick.
3. Make Cheesecake Swirl
- In a separate bowl, beat vegan cream cheese, sugar, lemon juice, and vanilla until creamy.
4. Assemble
- Spread brownie batter evenly in pan.
- Drop spoonfuls of cheesecake mixture over top.
- Swirl gently with a knife—don’t overdo it.
5. Bake
- Bake 30–35 minutes, until edges are set and center is slightly soft.
- Cool completely before slicing (important for clean cuts!).
✨ Tips & Variations
- Extra fudgy: Slightly underbake
- Chocolate chips: Fold into brownie batter
- Gluten-free: Use a 1:1 GF flour blend
- Nut-free: Use soy or oat milk + neutral oil
