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Rich, chocolatey and fudgy cheesecake brownies with a gentle blackcurrant flavour and studded with dark chocolate chips. Decadently delicious!




  • 2 tblsp ground flax seeds
  • 1 + 1/4 cups (200g) dark dairy free chocolate
  • 1/3 cup (60g) vegan butter
  • 1 + 1/3 cups (215g)  plain flour
  • 1 tsp baking powder
  • 1/4 cup (30g) raw cacao powder
  • 1 cup (160g) golden caster sugar
  • 40 drops Foodie Flavours Blackcurrant flavouring
  • 1 cup (250ml) unsweetened almond milk
  • 1/4 cup (50g) dairy free chocolate chips


Makes 8-12 squares

  1. Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6. Line a brownie tin with parchment to cover the bases and sides
  2. For the cheesecake, put all the ingredients into a food processor and blend until smooth and creamy. Set aside
  3. In a small bowl or mug put the ground flax seeds with 1/3 cup (85 ml) of cold water. Mix well and set aside too
  4. Melt the chocolate with the butter in the microwave or over a bain-marie (a heatproof dish set over a pan of barely simmering water)
  5. In a large bowl whisk or stir together the flour, baking powder, cacao powder and caster sugar
  6. Stir the blackcurrant flavouring into the flax and water mixture
  7. Pour the milk, flax mixture and melted chocolate and butter into the dry ingredients and stir everything together very well
  8. Scrape into your prepared tin and smooth out to the edges
  9. Dollop on the cheesecake mixture and roughly swirl into the brownie batter
  10. Scatter over the chocolate chips and gently push down so they’re partly submerged
  11. Bake for 25-30 minutes dependent on how well done you like your brownie
  12. Leave to cool slightly before cutting into squares or slices and devouring! Store any left in an airtight container at room temperature (it will keep longer in the fridge but will harden and be less fudgy)

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