Description
Decadent vegan brownies layered with a creamy cheesecake finish, perfect for sharing and indulging.
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup dairy-free cream cheese
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine almond flour, cocoa powder, maple syrup, melted coconut oil, salt, and baking powder. Stir until the mixture is smooth and fully blended.
- Spread the brownie mixture evenly in a greased 8×8-inch baking pan, smoothing it out with a spatula.
- In another bowl, beat the dairy-free cream cheese, powdered sugar, and vanilla extract together until creamy and well-combined.
- Gently pour the cream cheese mixture over the brownie base and spread it evenly.
- Bake for 25-30 minutes or until set; a toothpick inserted in the center should come out clean.
- Allow the brownies to cool completely in the pan before slicing them into delightful squares.
Notes
For a firmer cheesecake layer, chill brownies in the fridge for an hour before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Mexican-inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 155
- Sugar: 8g
- Sodium: 170mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg