1Flax Egg (check recipe notes for details) you can also use 1 regular egg
1/3cup (80 gms)Sugar
1/2cupAll Purpose Flour
2-3tbspChocolate chips ( optional)
1/3cup ( 60 gms)Cream Cheese
2-3tbsp (80 gms)Milk
Start with the Cheesecake Topping
Whisk cream cheese and icing sugar till you have a smooth mixture.
You may need to add a couple of tablespoons of milk to get the mixture going.
Slide the cream cheese mixture in the refrigerator to chill while you prep the brownie base.
Begin with combining 1 tbsp flax powder and 3 tbsp water to make the flax egg.
Let it rest for 5 to 10 mins till its thick and goopy and ready to be used.
Meanwhile, melt coconut oil and chocolate chips in a heat proof bowl, over a pot with hot water.
When the chocolate chips are just about melted, take them off the stove.
Into this glossy, smooth mixture, stir in sugar.
Whisk well till the sugar dissolves from the residual heat.
Then mix in the flax egg, vanilla extract, all-purpose flour, and cocoa powder. Important note - the rule of thumb when making a brownie is never to overmix the batter. Moist, fudgy, and chewy brownies need just a quick stir.
Optional - you can add extra chocolate chips in the batter at this point if you wish.
Swirling & Bake
Spoon the brownie batter in your greased skillet (ramekin or cake).
Plonk the cheesecake filling on top of the batter.
Now with a wooden skewer, create swirls to get that visually striking marbled effect.
Bake the cheesecake brownie for 20 to 22 minutes till the top is settled. Be careful to not overbake, otherwiese the brownie can get dry!
Chilling Time & Storing
Because we use cream cheese in this recipe, let the brownie cool on the oven rack after being baked. Then, refridgerte for 2-3 hours to achieve the ideal fudgy consistency!
Keep stored in the fridge.
To make a flax egg - Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set that to chill in the fridge for 5-10 minutes.