Raspberry Cheesecake Swirl Brownies

What do you do when you've got half a tub of vegan cream cheese and a handful of raspberries that both need to be used up? Make delicious brownies of course!

These brownies turned out better than I hoped! Apart from being beautiful to look at (just check out the close up of the brownies before baking below!) they are also super fudgey, gooey, sweet and delicious! 

Recipe adapted from this book

Serves 8 greedy folk

1Tbsp ground flax seeds

3Tbsp warm water

2C plain flour

1/2C cocoa powder

1 1/2C sugar

1/2C golden caster sugar

1/2tsp baking powder

1/2C water

1/3C + 4Tbsp almond milk

1C + 2Tbsp vegetable oil

1/2C dark chocolate chips

1/2C vegan cream cheese

1tsp almond milk

1/4C sugar

1tsp egg replacer

A handful of raspberries

Line a brownie pan with grease proof paper. Preheat the oven to 180C/350F.

Mix the flaxseeds with the 3Tbsp warm water and set aside for 5-10mins. 

In a mixing bowl combine the flour, cocoa powder, sugars and baking powder. Make a well in the center and add the water, almond milk and vegetable oil. Mix until the mixture is smooth and pour into the lined baking tray.

In a small bowl combine the cream cheese, sugar, egg replacer and almond milk and mix until smooth. Drop spoonfuls of the cream cheese mixture on top of the brownie mixture and then use a knife to swirl the cheesecake mixture. Pop the raspberries on top of the brownies and sprinkle over the chocolate chips.

Bake for 25mins, remove from the oven and leave in the pan to cool completely before cutting and devouring! The brownies will look like they aren't properly done, but trust me, once they are cooled they will be the gooey-est, fudgey-est, most heavenly brownies you've ever had!