This brownie is another level! The dark fudgy chocolatey goodness is swirled with a luscious strawberry cheesecake filling and… you guessed it right! It is an eggless recipe! It is made without condensed milk or any other fancy egg replacers.
Important points:
Please use actual, real dark chocolate (45-60% cocoa solids will do). Compound chocolate will not give you good results.
Please make sure the sugar dissolves completely
Please do not make any substitutions in the recipe
Also, in other news, now you can use my link and get a FLAT 30% OFF on your Annual Skillshare membership, just click on this link or on the image below: https://skillshare-ambassador.pxf.io/c/2411272/1082974/11648
Eggless Strawberry Cheesecake Brownies
The easiest, most delicious, fudgy chocolate brownies with a delicious strawberry cheesecake filling in the middle
Servings 9 brownies
Calories
Ingredients
- 220 gram dark chocolate 55% cocoa solids – chopped
- 70 gram unsalted butter
- 200 gram sugar
- 1/2 teaspoon vanilla extract
- 125 millilitre milk
- 25 millilitre greek yoghurt (dahi)
- 170 gram plain all-purpose flour
- 10 gram cornflour
- 7 gram cocoa powder
- 1/2 teaspoon salt
Strawberry Cheesecake filling:
- 90 gram Cream Cheese (softened to room temperature)
- 90 milliltre Strawberry reduction (recipe below)
Instructions
- Preheat the oven to 175 ºC and line an 8 inch square baking pan with parchment paper.
- Heat the milk in a microwave safe bowl, then add the sugar and stir till it dissolves completely. THIS IS IMPORTANT, please do not skip this step. The sugar needs to dissolve completely.
- Melt the chocolate and butter in the microwave and add this to the milk and sugar mixture.
- Now add the yoghurt to the chocolate mixture till well combined and smooth, add the vanilla and stir to combine.
- Sift in the flour, cornflour, cocoa powder, and salt. Whisk to combine, do not overmix.
- Pour half the batter into the prepared baking tin and smooth it out.
- Add the strawberry cheesecake mixture on top of this. You can either spoon the mixture on top as an even layer or pipe it with a piping bag. Leave some space on the edges so that the cheesecake layer doesn't ooze out of the sides.
- Pour the rest of the brownie batter gently and evenly on top of this cheesecake batter layer. I like to cover it completely but you can also make swirls to make it look like a design. (to see how I made this brownie check my instagram @bakesalotlady)
- Bake in the pre-heated oven at 175C for about 28-30 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached.
- Let the brownies cool completely at room temperature before slicing and serving. If you slice it warm it will fall apart.
Strawberry reduction:
- Add around 250 gram strawberries with 50 gram sugar (more if your strawberries are sour) into a blender and blitz into a smooth puree.
- Pour this into a saucepan and bring it to a gentle boil on medium-low heat and let it reduce till it becomes half of the original quantity.
- Set aside to cool.
Strawberry Cheesecake filling:
- Using a whisk, whip the room temperature cream cheese and cooled down strawberry reduction till it is smooth.
Leave a Reply