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text-indent: 30pt;"> From those <a href="https://www.tinavesic.com/2010/03/cherry-brownies.html">very first brownies</a> until this very day, if there is a treat I need to prepare quickly or a good, trusty cake base I need, brownies are my absolutely go-to choice. </div> <div style="text-align: justify; text-indent: 30pt;"> I like them fudgy, and that is how I always make them; with as few as possible ingredients that are hard to obtain, and with a recipe that is as quick to make. </div> <div style="text-align: justify; text-indent: 30pt;"> There is great beauty in a dessert that is so delightfully soft and smooth, and this recipe combines my two favourites; brownies and cheesecake. The frosting is actually a wonderful cookie crumb cheesecake, which I adore. </div> <div style="text-align: justify; text-indent: 30pt;"> I like to make the crumbs fine, sometimes blending the cookies two of three times, and that allows them to completely melt into the frosting, giving it an absolutely brilliant texture. </div> <div style="text-align: justify; text-indent: 30pt;"> However, as I love creating my recipes to be helpful to everyone, I have to say that some cookie crumbs can be left slightly larger. That way, they will not fully meld with the vegan cream cheese, but will instead have a tiny crunch surprise. </div> <div style="text-align: justify; text-indent: 30pt;">Even through I serve many desserts with espresso, as it is my favourite, I have to say that a hazelnut cinnamon latte pairs perfectly with these little beauties. Serve them well chilled and enjoy.</div><br /> <div class="separator" style="clear: both; text-align: center;"><img alt="" border="0" data-original-height="800" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIpSg_b7yNm8xz-LLFeQUx2LfIASIwG3DlAbkCW_zOlJsYaqyEV5LYVq4lMPZUvjcPQGMcJCk7bmTVQv9cs_Jc_vsXpkKhdI1xs1p2uqOY9YDi_pm-ig0Wfi7wp0QX-OBcjO2N4freuGw/s0/vegan+chocolate+fudge+brownies+with+cookie+cheesecake+frosting+recipe+tina+vesic+food+writer.jpg" /></div><br /> <i>Ingredients</i> <br /> <b>For the fudge vegan brownies</b> <br /> 100 grams plain flour <br /> 20 grams unsweetened cocoa powder <br /> ½ teaspoon baking soda <br /> small pinch of salt <br /> 100 grams light brown sugar <br /> 100 grams dark chocolate (70%) <br /> 150 grams vegan vanilla yoghurt <br /> 100 millilitres cold water <br /> 40 millilitres vegetable oil <br /> 1 teaspoon vanilla bean paste <br /> 100 grams dark chocolate chips <br /> <b>For the Biscoff cheesecake frosting</b> <br /> 150 grams vegan cream cheese, slightly softened <br /> 50 grams icing sugar <br /> ½ teaspoon vanilla bean paste <br /> 75 grams ground Lotus Biscoff biscuits <br /> <b>For the decoration</b> <br /> 100 grams dark chocolate (70%) <br /> <br /> <i>Preparation</i> <br /> <div style="text-align: justify; text-indent: 30pt;"> For the brownie base, melt the dark chocolate over a very low hear or in the microwave, and set it aside to cool. Take a large bowl, add in the vegan yoghurt, water, oil, sugar, and the vanilla bean paste, and whisk very well. Sift in the flour, cocoa powder, baking soda, and salt, and briefly mix. Finally, add in the melted and cooled chocolate and the chocolate chips, and stir until only combined.</div> <div style="text-align: justify; text-indent: 30pt;"> Line the bottom and the sides of a small rectangular baking pan (18x18 cm) with baking parchment, pour in the batter, and immediately bake in a preheated oven, at 180°C, for about 10-12 minutes. Make sure you check them with a toothpick to make sure they are not overbaked. </div> <div style="text-align: justify; text-indent: 30pt;"> Once the brownies are cool to the touch, make the cheesecake frosting. Place the softened vegan cream cheese into a medium bowl, add in the icing sugar and the vanilla, and blend gently. Add in the ground biscuits, and fold them through. If you think the frosting is a bit too soft, which will depend on the brand of the cream cheese you use, add a bit more of the biscuit crumbs and fold through. Spread the cheesecake frosting over the brownies and place the pan in the refrigerator for at least two hours, preferably four. </div> <div style="text-align: justify; text-indent: 30pt;"> Melt the dark chocolate either over low heat or in the microwave, and set it aside to cool down slightly. Once ready, remove the brownies from the refrigerator, slice into servings, and top each one with a drizzle of melted chocolate. Serve immediately. Yields 9 rich servings. <span style="color: white;">© TINA VESI膯 2022</span></div> <div style='clear: both;'></div> </div> <div class='post-footer'> <div class='post-footer-line post-footer-line-1'><span class='post-author vcard'> By <span class='fn'>Tina Vesi膰</span> </span> <div class='post-share-buttons'> <a class='goog-inline-block share-button sb-email' href='&target=email' target='_blank' title='Email This'><span class='share-button-link-text'>Email This</span></a><a class='goog-inline-block share-button sb-blog' href='&target=blog' onclick='window.open(this.href, "_blank", "height=270,width=475"); return false;' target='_blank' title='BlogThis!'><span class='share-button-link-text'>BlogThis!</span></a><a class='goog-inline-block share-button sb-twitter' href='&target=twitter' target='_blank' title='Share to X'><span class='share-button-link-text'>Share to X</span></a><a class='goog-inline-block share-button sb-facebook' href='&target=facebook' onclick='window.open(this.href, 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