Fred's tips

Bake until the brownies still have a slight wobble in the centre!

  • Rolling pin icon
    Prep Time: 25 Min
  • Cooker icon
    Cooking Time: 35 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 batch of brownies

Ingredients

  • Brownies
  • 150g dairy free dark chocolate
  • 170g plain flour
  • 1tsp baking powder
  • 35g cocoa powder
  • 180g golden caster sugar
  • 230ml coconut milk
  • 50g coconut oil (melted)
  • 1tsp vanilla bean paste
  • 50g white chocolate drops
  • Cheesecake Layer
  • 170g non dairy cream cheese
  • 170g dairy free coconut yoghurt
  • 35g icing sugar
  • 1/2tsp vanilla bean paste
  • For Topping
  • 60g cherry compote
  • Desiccated coconut
Print this recipe

Method

  1. Heat oven to 160 fan and grease and line a 20cm square tin.
  2. In a bowl, melt the dark chocolate in a heat proof bowl in the microwave on 30 second intervals. Leave to cool.
  3. Pour flour, baking powder and cocoa powder into a large bowl, stir in the sugar and make a well in the centre.
  4. Whisk coconut milk, coconut oil and vanilla together and mix into the flour mixture. Stir through the melted chocolate, and fold the white chocolate drops through.
  5. Pour mixture into prepared tin, reserving 2tbsp of mixture for later. Level with spatula.
  6. To make the cheesecake topping, mix the cream cheese, yoghurt, icing sugar and vanilla together until smooth then place on top of the brownie mixture.
  7. Add a splash of boiling water to the reserved brownie mixture to loosen slightly. Spoon mixture on top of cheesecake mix here and there, dragging a skewer through to marble slightly.
  8. Add spoonfuls of cherry compote to the top and scatter with desiccated coconut.
  9. Bake for 35-45 minutes, until the brownie still has a slight wobble in the centre.

Leave to cool, slice and enjoy!