Eggless Marble Cheesecake Brownies

Eggless Marble Cheesecake Brownies – This is on top of another level of brownies. This is such a delectable cake, creamy on the top (cheesecake) and gooey on the bottom (brownies). The flavour combination is incredible when it comes to cream cheese and chocolate. Having a slice of this with a glass of milk is heavenly. On top of all these, guys it’s “eggless”. Honestly, I feel not much of difference in terms of taste if I were to make an egg version vs the eggless, because I can’t tell the difference. I hope this will inspire you to give it a try. Enjoy!

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Ingredients:

I’m using 8x8 inch round pan

• Brownie layer
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.

60g [¼ cup] unsalted butter
180g [¾ cup] plain yogurt
50g [¼ cup] brown sugar
50g [¼ cup] white sugar
1 tsp vanilla extract
½ tsp salt
120g [½ cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda

• Cheesecake layer
300g [1⅓ cup] cream cheese, room temp
50g [¼ cup] fine sugar
140g [½ cup + 1 tbsp] plain yogurt
1 tsp vanilla extract
60g [¼ cup] whipping cream
10g [1½ tbsp] cornstarch

Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Scoop out 2 tablespoon of the brownie batter into a small bowl. Set it aside for later use.
7. Transfer the remaining batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
8. Set aside for time being while working on the cheesecake layer.

9. In a mixing bowl, add cream cheese (room temperature or softened). Use a spatula to soften by pressing and folding.
10. Add in the sugar, yogurt and vanilla extract. Mix vigorously until well combined.
11. Add in the whipping cream, mix until combined.
12. Sift in the cornstarch. Fold until well combined.
13. Transfer the cheese batter on top of the brownies layer. Even the surface.
14. From the 2 tablespoon scoop of brownie batter just now, add 2 teaspoon of hot water. Mix until well combined. Place the small dollops in random spots on the cheese batter. Use a skewer to draw the floral art.
15. Bake in preheated oven at 160°C/320°F for 35 minutes.
16. Let the cake cool in the pan. Then refrigerate for 1-2 hours to firm up the cheesecake and before slicing.
17. Cake will be ready to serve.

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