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
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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.

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