Monday, 17 November 2014

Candy Cane Cheesecake Brownies





I know what you are thinking -- Girl, calm down it isn`t even December!

To which I would reply -- I DON`T CARE I DO WHAT I WANT!


And what I want is chocolate mint EVERYTHING. Sorry pumpkin pie spice but this basic girl has officially replaced you with chocolate mint. Dark, rich, with that perfect coolness. Ahhh...that is the stuff.












And to commence this chocolate mint obsession (which in my case, never really ended anyways) are these healthy, delicious, wonderfully cakey and moist Candy Cane Cheesecake Brownies!











If you don`t want to veganize them simply use eggs and dairy cream cheese and normal ordinary whipped cream to top. On the opposite side of things you can use egg replacer, vegan cream cheese and coconut whipped cream.











Whichever way you choose is delicious. And most importantly full of amazingly wonderful chocolatey goodness.

Further, I don`t think it`s too early to get my Christmas on. First of all, it`s snowing in Canada. Second of all, it`s freezing. Third of all, Starbucks has it`s red cups out.














So it`s pretty much the holidays.


I promise, promise PROMISE you these are super easy to make and probably the most rich, dense and chocolatey brownie in the world. They are cakey and soft and go down like a dream and that candy cane love on top just elevates it all to another planet. I`m talking about COMET LEVEL BROWNIE GAME. If you listen to that recording of the noise the comet makes I am pretty sure there are talks of these brownies. No joke. Just try it!












Enough babbling though....once you see how healthy and easy these are you will have them for breakfast. Don`t judge me if I do!






Guilt Free Candy Cane Cheesecake Brownies 


Yields 16 brownies 

Gluten Free, Refined Sugar Free, Vegan Option






Ingredients:

For the Brownies


  • 1 cup oat flour 
  • 1/4 all purpose gluten free flour (I use this one
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon natural peppermint extract 
  • 2 flax eggs, 2 whole eggs or Egg Replacer (I used 2 teaspoons egg replacer mixed with 4 tablespoons water) 
  • 1/2 liquid sweetener (maple syrup, agave nectar, brown rice syrup, honey) 
  • 2 tablespoons coconut oil, melted
  • 1/4 cup dark chocolate, melted
  • 1/2 cup greek or non-dairy yogurt 

For the Candy Cane Cheesecake Topping

  • 1/2 cup cream cheese or vegan cream cheese 
  • 3 tablespoons coconut oil, melted
  • 1/4 cup white chocolate, melted or 1/4 cup raw cacao butter 
  • Additional toppings: sprinkles, crushed candy canes, chocolate curls, etc. 

*If you don't like the crunch of the candy canes on top you can process your candy canes in a food processor to get a candy candy 'dust' like topping! 

Directions:


  1. Preheat oven to 350 
  2. Grease an 8x8 pan with coconut oil, lined with parchment paper strips that are long enough to be used as handles to pull the brownie out of the pan, and set aside
  3. In a small bowl sift all dry ingredients for the brownie batter and set aside
  4. In a large bowl combine all wet ingredients and blend thoroughly
  5. Add your dry ingredients to your wet ingredients and stir until fully combined
  6. Scoop mixture into pan and spread as evenly as possible (mixture will be thick!) 
  7. Bake for 20 -25 minutes or until a toothpick inserted into the center comes out clean 
  8. Let brownies cool completely before decorating
  9. Once cooled prepare your candy cake cheesecake layer by mixing all ingredients in a small bowl until the mixture becomes thick and holds together -- if it separates let it cool for a few minutes and continue mixing
  10. Pour your cheesecake layer on top of your cooled brownie and decorate with candy cane pieces, sprinkles or whichever toppings you prefer!
  11. Place in the fridge to set completely for 20 - 30 minutes
  12. Cut into 16 pieces and serve
  13. Refrigerated leftovers keep for 2-3 days

*Note: I suggest using the parchment trick to get your brownies out. Transferring them out and re-lining the pan with foil makes decorating sooo much easier. Especially with cakey brownies which are soft and fragile while hot!

First, I let the brownies cool, lifted them out of the pan, re-lined the pan with foil, placed the brownies back and then decorated so I could pull it out afterwards.

It's personal preference. If you are serving them individually, all those extra steps aren't really necessary. Parchment at the bottom of the pan is key!







OH MY MY. YES. YES GIRL. YASSSSSS!


These brownies are the lovechild of cheesecake, chocolate and candy canes. And that is a lovechild that is almost more amazing than North West. Don`t tell Kanye I said that, though.










Can we just stop.


Look at how chocolatey that is! Just look at it! Would ya just look at it!!!!!!!!!!!!



Now of course you don`t have to go crazy with the candy canes and sprinkles and chocolate shavings. No one will judge you if you do. But please, please, PLEASE go crazy and top it with whipped cream.











It`s the most perfect thing...ever.









It really, really is. It`s creamy and soft and crunchy from the candy canes. It`s a party. In my case, a party for 1. In my bed. As I watch Master Chef. But hey -- you party how YOU want and I will party how *I* want, okay?







And *I* want to party with this big HUNK of a brownie. And he is smooth and delicious and beautiful. And I love him.


So I urge you to bring these brownies to your office and they will all be like "Oh my gosh this brownie is healthy, you are the best, you deserve a raise" and you are all like "YAS I KNOW". And you will the talk of the water cooler.


At the very least you will be in chocolatey heaven. So there is that, as well.



Do you love chocolate mint? I know people who hate it and it just blows my mind!



Happy Candy Cane Cheesecakin' !


XO 

No comments:

Post a Comment