A modern and healthier take on a classic indulgence. These Tahini Marble Cheesecake Brownies are dairy free, gluten free and contain zero refined sugar. There's also an option to make them nut free just by subbing out the almond cream cheese for tofutti so there's no excuse not to make them.
The trick with the swirl is to use either a knife or a skewer and make long lines through the dollops of 'cheesecake' batter you add at the end. Traditional recipes call for the brownie to be refrigerated once cooked, to allow for the cheesecake part to set, but this one is good to go, if not better once slightly cooled after baking. Cos lets be honest, its hard enough waiting for your dessert to bake let alone add on an extra few hours for chill time #nothanks.
There will be some leftover cheesecake batter which is honestly a dessert in itself. It tastes a lot like baklava would if it were liquid. If you keep it in the fridge it will firm up and become a great addition to any yogurt or berry bowl.
This recipe is sponsored by Brandless. Ill be linking up all the items I used from their site below. Each item is only $3 and they deliver US wide.
What you'll need:
Brownie Batter
100g unsweetened chocolate (i use a 100% cacao bar from Trader Joes)
1 cup Brandless coconut sugar
3 eggs
1 tsp vanilla essence
1/3 cup cacao powder
1/2 tsp baking powder
1/4 tsp salt
2/3 cup gluten free flour (i used trader joes gluten free flour blend)
Cheesecake Batter
100g almond cream cheese (or use tofutti for nut free version)
1/4 cup Brandless coconut sugar
1 egg
1 tsp vanilla essence
1/4 cup Brandless Tahini
What to do:
Gently melt your chocolate and coconut oil in a small saucepan
Transfer to a medium bowl and add your sugar. Mix well.
Whisk in your eggs
Add the vanilla, cacao, baking powder, salt & flour. Mix until incorporated.
Transfer to a greased square baking tin lined with 2 strips of baking paper to allow for easy removal
Set aside while you make your 'cheesecake' batter
Add your cream cheese, coconut sugar, vanilla, egg and tahini to a food processor. Process on low for 10 seconds just until all the ingredients are mixed together
Using a spoon or small ice-cream scoop, dollop the cheesecake batter 3 across and 3 down.
Using a skewer, toothpick or knife makes swirls through the batter, ensuring its evenly spread.
Bake for 25 mins at 350f
Remove and allow to cool slightly before cutting into 16 pieces
Enjoy x
Comments