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Vegan Pumpkin Cheesecake Swirl Brownies

They taste fantastic, are gluten free and are so easy to make


By Editorial Team

These Vegan Pumpkin Cheesecake Swirl Brownies will amaze your tastebuds and your guests. They taste fantastic, are gluten free and are so easy to make.
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Ingredients

Pumpkin Cheesecake Swirl

  • 4 ounces vegan cream cheese, at room temperature
  • 4 ounces/½ cup pumpkin puree, room temperature
  • 3 tablespoons coconut sugar
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon pure vanilla extract
  • 1 egg yolk substitute - I use Bob's Red Mill Egg Replacer

Vegan Brownies

  • 1 cup (188g) vegan chocolate chips
  • 1 cup (133.75g) oat flour or flour of choice
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 flax eggs or egg replacement I use Bob's Red Mill Egg Replacer
  • ¾ cup (131.25g) coconut sugar
  • ½ cup (100g) coconut oil
  • ¼ cup water
  • 1 teaspoon vanilla extract
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Derection

Preheat oven to 325 degrees. Grease and prepare the brownie pan and set it aside.

In a bowl, mix the pumpkin cheesecake swirl ingredients together until mixed thoroughly. Set aside.

Melt chocolate chips in microwave for a minute, stirring after to see if chips have melted. If not, microwave in increments of 30 seconds until completely melted. Alternatively, you can melt in over a small pot of boiling water (Not a lot of water in the pot) and put the chocolate chips it in a heat proof and melt proof bowl over the pot and stir until melted.

In a medium bowl, whisk the flour, salt and baking soda until combined. Set aside.

In a separate bowl, add the flax eggs or egg replacement, coconut sugar and coconut oil and mix until combined for about 2 minutes. Add the water and the vanilla extract. Add to the dry mixture to the wet mixture and melted chocolate chips and stir for about 3 minutes until combined.
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Pour into a greased, parchment lined, or a greased foil-lined 8x8 square pan.

Dollop the pumpkin cheesecake swirl mixture on top of the brownies. I like to do it in huge circles that don't touch all over the batter, then slowly using a knife, swirl left to right from top to bottom through the batter, up and down from right to left to get the swirl through the whole batter. Don't over do it or you'll just get a muddle.

Bake for 45 minutes. The centre might still be a bit wobbly. When finished, remove from oven carefully and allow to cool completely until room temperature, then place into fridge for at least two hours. It's also easier to cut once cold.

Slice, serve and enjoy! Store these brownies in the fridge because of the cheesecake part.
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NOTES

It’s up to you what type of chocolate chips you would want to use, but do not use baking chocolate (which is without sugar). You can use semi-sweet or dark chocolate based on the brownie you would like to achieve. I recommend semi-sweet since it’s the best of both worlds. If you’d like a mix use semi-sweet for the base, and either milk or dark for the chips in the brownies. I love Lily’s vegan chocolate, or Enjoy Life chocolate chips.

The pan size makes a huge difference! If you do not use an 8×8 pan for eg if you use smaller, your brownies will not be ready in the right amount of time.

PLEASE allow your brownies to cool completely! This can take about 2 hours. This is crucial for delicious, set and finished brownies. You can slice them about halfway through cooling with a plastic knife.

Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.

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Cake Magazine: Vegan Pumpkin Cheesecake Swirl Brownies
Vegan Pumpkin Cheesecake Swirl Brownies
They taste fantastic, are gluten free and are so easy to make
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https://2.bp.blogspot.com/-SipZrhHv13A/WdNkS1VfYFI/AAAAAAAAMgI/ZD1bZgZ7U3sopJDpwHvStiuoDZX0uPfRQCLcBGAs/s72-c/2.jpg
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