Eggless Brownie with Cranberry Cream Cheese filling

Brownies are tray bake cake. It can be fudgy or cakey in texture, square or rectangular in shape, nutty, or chocolatey in ingredients. This chocolate baked confection is truly a cakewalk for beginners and newbies.

This super fudgy Eggless brownie is abundantly packed with chocolate & cream cheese, every bite assures you a luscious, delicious experience.

This brownie is fudgy, intense, dense, and chewy in texture, in short dainty bites.

Ingredients:

For Eggless Brownie Base-

Wet Ingredients-

Chocolate-100 g

Unsalted butter-100 g

Brown sugar-3/4 cup

Vanilla extract-1 tsp

Yoghurt-1/4 cup

Milk-1/4 cup

Dry Ingredients-

All-purpose flour (APF)-3/4 cup

Cocoa powder-2 tbsp

Coffee powder-1/2 tsp

Baking powder-1/2 tsp

Baking soda-1/2 tsp

Salt-1/4 tsp

For Cream Cheese filling-

Cream cheese-300 g (Chilled/room temp)

Caster sugar-1/4 cup

Vanilla extract-1 tsp

Milk-3 tbsp

Cornstarch-1 ½ tbsp

For Garnish-

Dried Cranberries-as reqd

Instructions-

1. Double boil or microwave and melt the chopped chocolate bar or chocolate chips. Add softened butter, melt it along with chocolate.
2. Remove from stove, when warm add, sugar, coffee powder, salt, whisk well, then add milk, yoghurt, vanilla extract, whisk well to a uniform mixture.
3. To this, add sifted APF,Cocoa, Baking soda & Baking powder.
4. Fold gently (don’t overmix), reserve a small portion of the batter for marble effect. Now pour remaining batter into an 8×8” pan (greased, layered with parchment paper, again grease the paper), tap it gently, level it with a spatula, keep it aside.
5. Cream the softened cream cheese with sugar, vanilla essence with hand mixer.
6. Mix lukewarm milk to cornstarch, add this mixture to the beaten cream cheese, combine well.
7. Preheat the oven @160°C for 10 minutes.
8. Scoop the cream cheese mixture, and gently level it without disturbing the brownie base. Garnish with Cranberries. With the reserved brownie batter, make marble effect as shown in the reel.
9. Bake @160°C for 40 mins, till toothpick comes little moist or the cream cheese jiggles at centre and baked at corners.
10. Refrigerate for min 2 hrs or overnight. Then demould, cut and relish it.

Notes/Pro-tips:

While double boiling, make sure no water touches your chocolate.

To prepare the baking tray, grease it with butter, then layer with parchment paper, again grease the paper with butter, this helps in leak proofing of the batter.