Course: Dessert Diet: Vegan Prep Time: 10 Minutes Cook Time: 15 Minutes Servings: 8
Ingredients
1 ¼ cup Gluten Free flour
⅓ cup Vegan butter
½ cup Plant based milk
1 ¼ cup FINE & RAW Sweet Hazelnut Butter
1 cup FINE & RAW chocolate (your fav flavor)
⅓ cup Cocoa powder
Rainbow Cheesecake
¾ cup Vegan cream cheese
½ cup Sugar
½ tsp each Rainbow Food Colorings
Instructions
Preheat the oven to 180°/ 350°F Gas mark 4. Grease your square cake tin and line with greaseproof/parchment paper.
Add the flour and cocoa powder into a clean bowl and whisk until fully incorporated. Be careful not to over mix.
Place the butter, sugar, and milk in a pan over a low/medium heat. Stir until the sugar is fully dissolved and butter is melted.
Remove the pan from heat and add the chopped chocolate. Stir until the chocolate is melted.
Pour the chocolate mixture over the dry ingredients and stir until fully incorporated.
Transfer the batter to the prepared tin and set aside.
For the cheesecake topping, mix together the cream cheese and sugar until smooth, then divide a tablespoon of the cheesecake filling into 6 small bowls and dye it yellow, green, blue, pink, red and purple.
Divide the cheesecake colors across the top of the brownie batter in dollops then with the back of a knife/toothpick marble the colors together.
Bake for around 20/30 mins or until a skewer inserted in the center comes out with moist crumbs, it shouldn’t be gooey or wet. [If it comes out clean they are overdone so be careful not to leave them in too long]
Leave the brownies to cool completely for at least 20/30 mins before slicing and enjoying.
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