These vegan pumpkin cheesecake swirl brownies are moist, rich, decadent, and gorgeous. With loads of chocolate and a creamy cheesecake filling, they're a show-stopping vegan dessert.
¾cupsugar(131.25g), brown, cane or coconut or any granulated sugar
½cupoil(100g), any kind of oil
¼cupwater
1teaspoonvanilla extract
Instructions
Preheat oven to 325°F/165°C degrees. Line and grease an 8x8-inch brownie pan.
In a mixing bowl, mix all of the pumpkin cheesecake swirl ingredients together until well combined. Set aside.
Melt the chocolate chips in microwave for a minute, stirring afterwards to see if the chips have melted. If not, microwave in increments of 30 seconds until completely melted. You can also melt them over a small pot of boiling water, by putting the chips in a heat-proof bowl over a saucepan with an inch of water over medium heat.
In a medium bowl, whisk the flour, salt, and baking soda until well combined. Set aside.
In a separate mixing bowl, add the flax eggs or egg replacement, sugar, and oil, and beat until combined, about 2 minutes. Add the water and the vanilla extract and stir them in.
Add the wet mixture and melted chocolate to the dry mixture and stir until combined, about 3 minutes.
Pour the batter into the brownie 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 overdo it or you'll just get a muddle and it won't look very good.
Bake for 45 minutes. The center might still be a bit wobbly but that's fine.
Remove from the oven and let the brownies cool completely until they're at room temperature. Then move to the fridge and let chill for at least 2 hours.
Slice, serve, and enjoy!
Notes
Store leftovers in an airtight bag or container in the fridge for 4 days, or in the freezer for 6 months.
You can use whatever type of vegan chocolate chip you prefer, but I like semi-sweet.
Make sure to use an 8x8-inch pan or the timing will not be correct.
It's crucial that you allow your brownies to cool completely. This can take about 2 hours.
Ensure your oven is properly calibrated, and remember your brownies will not be properly set until they are cooled down.