Hello, how was your Valentine’s Day? I’m not bad – I’m not in the labor of love that happens every February 14th, but I do love a delicious snack. So that’s worth it. You can fall… I love you, why?
If you’re with me I have the perfect guide for you. This covered vegan cheesecake brownies pan has it all. That’s the look and feel of rich chocolate. Cheesecake powder is delicious. and strange Pop with raspberries hanging on it.
We recently launched Neighborhood Friendly so you can share baked goods with your neighbors to help reduce hateful food waste. These Vegan cheesecake brownies are one of the most popular desserts for quite some time. So it will be interesting. And the best part is that it is not difficult to do.
The key is easy brownies – based on an old recipe for Vegan cheesecake brownies so these are not difficult to make but these make it easy. Serve with tomatoes on top, dry, wait until soft (the hardest part!), and cool in the refrigerator for a few minutes. You can skip the last part. But if you like to work hard, I recommend it.
Definition of subject
Cashews
Make a cheesecake base by soaking raw cashews in boiling water for at least 20 minutes. You can make vegan cream cheese. But you can buy it wherever you live. The types of vegan cheese will vary from country to country.
CASTER SUGAR
Is pure white sugar used in cheesecake mixes, to add sweetness, flavor and texture to cake batters.
Lemon juice and zest
Use plenty of lemon juice and zest to enhance the flavor of the cheesecake and balance the flavor of the brownie base. I also add orange zest to this mixture. (Orange and chocolate are a perfect combination.) But if you don’t want it or don’t have oranges on hand, you can skip them.
Vegan Butter
I add some vegan butter to the cheesecake layer to make it moist and creamy, and use it in the brownies. I use Violife as it is available in my local store but I think the best in the UK market is Netterly (Danish brand).
Frozen Raspberry
Not only do tomatoes make a nice contrast to these two brownies, they’re delicious! But it also tastes fresh. Fresh raspberries also stay in the oven for a long time. Therefore, we recommend using frozen raspberries.
Dark chocolate
A good tray of brownies based on good chocolate. I use 70% cocoa dark chocolate, but I prefer more chocolate flavor.
Muscovado sugar
Muscovado sugar is rich and ooh. It helps to create a fudge shape inside. I tried it with sugar and the brownies were good.
All Purpose Flour
This is the most common flour used in Vegan cheesecake brownies . But this is important. You just don’t want to use flour, because it will be bad for brownies.
Coconut
Eating a small amount of coconut flour helps to stop a runny nose. If you can’t, use a tablespoon of plain flour instead.
Cocoa Powder
Dutch cocoa powder is a richer chocolate cake than melted chocolate.
Salt
A pinch of salt helps the dessert. Especially chocolate desserts. Vegan butter already contains salt. So I use less money. And if you don’t have salt, then double it
Baking Soda
Using a little baking soda can help bake brownies. But it’s not a tumor
Aquafaba
Here, it uses boiled water or canned water instead of eggs. I use aquafaba chickpeas at home. But you can also use liquid from canned chickpeas. My favorite UK brand is Bayona.
My recipe
Start by lining a baking dish (20 cm / 8 inch square) with two long sheets of baking paper. It should be long enough to go beyond the shape. Next, beat the cheesecake until all the ingredients are combined and evenly mixed.
Beat the aquafaba and brown sugar in a bowl together with the chocolate, vegan butter, slowly bring the water to a boil and beat the aquafaba with an electric mixer.
Because Aqaba looks like the previous picture. Begin adding sugar in small increments whisking after each addition. It will take about 3 minutes and when you’re done, you’ll see the image on the left. If you let it sit for a few minutes, it will look like egg white in a process called taping. This bug will freeze for a few seconds before disappearing, after which you can slowly pour the melted chocolate mixture into the aqafaba. Don’t add them all at once. Add while folding
Add all the chocolate. And when the mixture is relatively smooth (a few streaks of white is fine.) Gradually add the dry ingredients, beating slowly and gently, shaking occasionally around the sides of the bowl. Continue folding until combined and no white layer remains. Add 1/2 cup of brownie batter and pour the remaining half into the prepared baking dish. Using a spatula, spread evenly around the corners and edges of the pan.
Top with cheesecake mixture. Garnish with the remaining Vegan cheesecake brownies. Then turn over and decorate with toothpicks.
