From those very first brownies until this very day, if there is a treat I need to prepare quickly or a good, trusty cake base I need, brownies are my absolutely go-to choice.
I like them fudgy, and that is how I always make them; with as few as possible ingredients that are hard to obtain, and with a recipe that is as quick to make.
There is great beauty in a dessert that is so delightfully soft and smooth, and this recipe combines my two favourites; brownies and cheesecake. The frosting is actually a wonderful cookie crumb cheesecake, which I adore.
I like to make the crumbs fine, sometimes blending the cookies two of three times, and that allows them to completely melt into the frosting, giving it an absolutely brilliant texture.
However, as I love creating my recipes to be helpful to everyone, I have to say that some cookie crumbs can be left slightly larger. That way, they will not fully meld with the vegan cream cheese, but will instead have a tiny crunch surprise.
Even through I serve many desserts with espresso, as it is my favourite, I have to say that a hazelnut cinnamon latte pairs perfectly with these little beauties. Serve them well chilled and enjoy.
Ingredients
For the fudge vegan brownies
100 grams plain flour
20 grams unsweetened cocoa powder
½ teaspoon baking soda
small pinch of salt
100 grams light brown sugar
100 grams dark chocolate (70%)
150 grams vegan vanilla yoghurt
100 millilitres cold water
40 millilitres vegetable oil
1 teaspoon vanilla bean paste
100 grams dark chocolate chips
For the Biscoff cheesecake frosting
150 grams vegan cream cheese, slightly softened
50 grams icing sugar
½ teaspoon vanilla bean paste
75 grams ground Lotus Biscoff biscuits
For the decoration
100 grams dark chocolate (70%)
Preparation
For the brownie base, melt the dark chocolate over a very low hear or in the microwave, and set it aside to cool. Take a large bowl, add in the vegan yoghurt, water, oil, sugar, and the vanilla bean paste, and whisk very well. Sift in the flour, cocoa powder, baking soda, and salt, and briefly mix. Finally, add in the melted and cooled chocolate and the chocolate chips, and stir until only combined.
Line the bottom and the sides of a small rectangular baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 10-12 minutes. Make sure you check them with a toothpick to make sure they are not overbaked.
Once the brownies are cool to the touch, make the cheesecake frosting. Place the softened vegan cream cheese into a medium bowl, add in the icing sugar and the vanilla, and blend gently. Add in the ground biscuits, and fold them through. If you think the frosting is a bit too soft, which will depend on the brand of the cream cheese you use, add a bit more of the biscuit crumbs and fold through. Spread the cheesecake frosting over the brownies and place the pan in the refrigerator for at least two hours, preferably four.
Melt the dark chocolate either over low heat or in the microwave, and set it aside to cool down slightly. Once ready, remove the brownies from the refrigerator, slice into servings, and top each one with a drizzle of melted chocolate. Serve immediately. Yields 9 rich servings. © TINA VESIĆ 2022
