Cherry Cheesecake Brownies

Ingredients

• Flour

  All Purpose Unbleached Flour 30% Ultragrain - ConAgra Foods Inc.

  1 cup or 120g

• Salt

  Table

  0.001 cup or 0.4g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Baking soda

  Leavening agents

  ¼ tsp or 1g

• Dark chocolate

  60-69% cacao solids

  400g

• Coconut oil

  ½ cup or 109g

• Brown sugar

  ¾ cup packed or 165g

• Vanilla extract

  ½ tsp or 2g

• Sugar

  White, granulated sugar

  ¼ cup or 50g

• Cornstarch

  2 tbsp or 15g

• Vanilla extract

  ½ tsp or 2g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  14 oz or 397g

• Chocolate

  Formulated bar, power bar

  33g

• Cottage cheese

  Lowfat, 1% milkfat

  500g

Directions

1. * See step-by-step photos & the recipe video in the post above!
2. Preheat the oven to 347F (175 C). Lightly grease an 11x7-inch or 9x9-inch square pan (or similar size) and line it with parchment paper, leaving an overhang on the sides (this helps to remove the brownies easily later).
3. Prepare the flaxseed eggs by mixing 2 tbsp of ground flaxseed with 5 tbsp of hot water. Then set aside for 5-10 minutes until it gels.
4. Prepare the cherry pie filling according to this recipe (or sub store-bought).
5. Cheesecake:
6. Blend all ingredients for the cheesecake layer until smooth and creamy.
7. Brownies:
8. Melt the vegan butter with the chopped chocolate and vanilla extract in a saucepan until smooth.
9. Whisk together the flour, salt, baking powder, baking soda and sugar in a bowl. Add the flaxseed eggs, non-dairy milk and the melted chocolate mixture and stir to combine.
10. Layer the cheesecake brownies:
11. Add 2/3 of the brownie batter into the prepared baking pan and smooth it out evenly. Then spread the cheesecake filling over the brownie batter, followed by the cherry compote. Use a tablespoon to dollop the remaining 1/3 brownie batter over the top. Carefully, shake the pan so the batter spreads evenly, then use a wooden skewer to create swirls as shown in the step-by-step photos above.
12. Top with chocolate chips as desired and bake the brownies for about 50-60 minutes or until your desired consistency. (The longer you bake the brownies, the drier they become. If you want moist brownies, please do not overbake.)
13. Once done baking, allow to cool completely and refridgerate overnight to set. Then, carefully lift out the brownie using the parchment overhang and cut into bars.
14. Enjoy at room temperature or reheat in the microwave for a few seconds for the ultimate chocolate fudginess!
15. Recipe by: Bianca Zapatka (source: https://biancazapatka.com/en/cherry-cheesecake-brownies-vegan/)