Blackcurrant Cheesecake Brownies Recipe

Recipe

Blackcurrant Cheesecake Brownies

Fudgy, Fruity, and Unbelievably Indulgent, Brownies with a Cheesecake Twist!

These vegan blackcurrant cheesecake brownies are where rich, chocolatey bliss meets a swirl of fruity elegance.

With their dense, fudgy texture, pockets of vegan cheesecake, and a subtle blackcurrant flavour running through, they’re a decadent treat that’s just a little bit different. Finished with dark chocolate chips for extra indulgence, they’re perfect for impressing guests, or just treating yourself to something seriously special.

Ingredients

Cheesecake:

350g pack silken tofu
1/4 cup (50g) golden caster sugar
2 tblsp cornflour
2 tblsp coconut oil – melted
20-25 drops Foodie Flavours Cream Cheese flavouring
1/2 tsp Gorilla Vanilla organic extract

Brownie:

2 tblsp ground flax seeds
1 + 1/4 cups (200g) dark dairy free chocolate
1/3 cup (60g) vegan butter
1 + 1/3 cups (215g) plain flour
1 tsp baking powder
1/4 cup (30g) raw cacao powder
1 cup (160g) golden caster sugar
40 drops Foodie Flavours Blackcurrant flavouring
1 cup (250ml) unsweetened almond milk
1/4 cup (50g) dairy free chocolate chips

Instructions

Makes 8-12 squares

Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a brownie tin with parchment to cover the bases and sides
For the cheesecake, put all the ingredients into a food processor and blend until smooth and creamy. Set aside
In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside too
Melt the chocolate with the butter in the microwave or over a bain-marie (a heatproof dish set over a pan of barely simmering water)
In a large bowl whisk or stir together the flour, baking powder, cacao powder and caster sugar
Stir the blackcurrant flavouring into the flax and water mixture
Pour the milk, flax mixture and melted chocolate and butter into the dry ingredients and stir everything together very well
Scrape into your prepared tin and smooth out to the edges
Dollop on the cheesecake mixture and roughly swirl into the brownie batter
Scatter over the chocolate chips and gently push down so they’re partly submerged
Bake for 25-30 minutes dependent on how well done you like your brownie
Leave to cool slightly before cutting into squares or slices and devouring! Store any left in an airtight container at room temperature (it will keep longer in the fridge but will harden and be less fudgy)