A modern take on a classic indulgence, these Tahini Marble Cheesecake Brownies are dairy-free, gluten-free and contain zero refined sugar.
The trick with the swirl is to use either a knife or a skewer and make long lines through the dollops of ‘cheesecake’ batter you add at the end. Traditional recipes call for the brownie to be refrigerated once cooked, to allow for the cheesecake part to set, but this one is good to go, if not better, once slightly cooled after baking. ‘Cause let’s be honest, it’s hard enough waiting for your dessert to bake, let alone add on an extra few hours for chill time #nothanks.
There will be some leftover cheesecake batter, which is honestly a dessert in itself. It tastes a lot like baklava would if it were liquid. If you keep it in the fridge it will firm up and become a great addition to any yogurt or berry bowl.
- 100g unsweetened chocolate
- 125g Brandless coconut oil
- 1 cup Brandless coconut sugar
- 3 eggs
- 1 teaspoon vanilla essence
- 1/3 cup cacao powder
- 1/2 tsp baking powder
- 1/4 teaspoon salt
- 2/3 cup gluten free flour
- Preheat oven to 350 F.
- Gently melt your chocolate and coconut oil in a small saucepan.
- Transfer to a medium bowl and add your sugar. Mix well. Whisk in your eggs. Add the vanilla, cacao, baking powder, salt & flour. Mix until incorporated.
- Transfer to a greased square baking tin lined with 2 strips of baking paper to allow for easy removal. Set aside while you make your “cheesecake” batter.
- Add your cream cheese, coconut sugar, vanilla, egg and tahini to a food processor. Process on low for 10 seconds just until all the ingredients are mixed together.
- Using a spoon or small ice-cream scoop, dollop the cheesecake batter 3 across and 3 down. Using a skewer, toothpick or knife makes swirls through the batter, ensuring it’s evenly spread.
- Bake for 25 mins. Remove and allow to cool slightly before cutting into 16 pieces.