Cheesecake Brownies in a Medium Sized Bowl: 1 Cup (Salted) Becel
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Cheesecake Brownies In a medium sized bowl: 1 cup (salted) Becel plant-based bricks (melted) (about 1 ½ minutes in the microwave) 1 1/3 cup chocolate chips Place the chocolate chips into the melted Becel and stir. Microwave for about 40 seconds. Add ¾ cup cocoa powder and 1 tsp. salt and mix well. Add 1 cup white sugar and 1 cup brown sugar. Mix well and add 1 tablespoon vanilla and stir well. Add 1 tablespoon instant coffee (optional) Add 1 cup flour and mix well. Add 3 room temperature eggs ** (2 full eggs and the yolk only of the third egg). When well mixed – remove ½ cup batter and set aside in a small bowl. Prepare a 9” square pan or a 9” spring form pan with parchment paper and pour the batter in (except reserved amount). Set aside while the cheese cake portion is made. Mix 2 pkg. room temperature cream cheese (250 g each) with ½ cup white sugar and a tablespoon vanilla with an electric beater for about a minute. Add 2 room temperature eggs (one at a time) mixing after each one, and continue mixing for about 1 minute. Pour on top of brownie batter. Add 1 tablespoon hottest tap water to the reserved ½ cup chocolate brownie batter. Spoon over the cheesecake and swirl with a cake tester or toothpick to make a marble effect. Bake at 350 for 35 minutes. Remove from the oven and place on a cooling rack until it comes to room temperature. Once that is done – place in the refrigerator until it is nice and cold (about 1 hour). Remove from the fridge and lift it out carefully yet swiftly by holding onto the parchment paper edges. Remove parchment paper and cut into squares. Garnish with whipped cream if so desired. .