Biovegan My cheesecake brownies mix 480g organic

Product detailed description

Cheesecake brownies

Baking mix

My cheesecake brownies combine the taste of creamy cheesecake with chocolate brownies. The innovative recipe provides an explosion of flavor and can be prepared both vegan and traditional.

Preparation instructions:

Vegetarian version:

• 200 ml milk
• 100 g soft butter
• 200 g low-fat cottage cheese
• 150 g natural yogurt (3.8% fat)
• 1 egg
• Baking dish (20 x 20 cm)
• Hand whisk with whisk

Preparation:

1. Preheat the oven to 170 °C top/bottom heat or 150 °C convection and grease the baking dish well. You can also flour them if you want.
2. In a bowl, combine the brownie mix, milk, and butter. Mix with a hand mixer on medium heat until smooth (about 1 minute). Pour the mixture into a greased baking pan and smooth it out slightly.
3. In a second bowl, combine the cheesecake mix with the low-fat cottage cheese, yogurt, and egg and mix with a hand mixer on the lowest setting until smooth. Spread the mixture over the cookie dough and lightly mix both mixtures with a fork.
4. Bake the cheesecake brownies on the middle shelf for about 50 minutes.
5. Let the cheesecake brownies cool in the pan. When they are cold, you can carefully cut them into pieces and separate them from the mold.

Vegan version:

• 200 ml soy drink
• 100 g soft margarine
• 400 g soy curd or yogurt
• Baking pan (20 x 20 cm)
• Hand mixer with whisk

Preparation:

1. Preheat the oven to 170 °C top/bottom heat or 150 °C convection and grease the baking pan well. You can also flour them if you want.
2. Put the brownie baking mix with the soy drink and margarine in a bowl. Mix everything with a hand mixer with a whisk on medium heat until a smooth mixture is formed (about 1 minute). Pour the mixture into the baking dish and smooth it slightly.
3. Place the cheesecake mixture with the soy curd or yogurt in a second bowl. Mix everything with a hand mixer with a whisk on the lowest setting until smooth. Spread the mixture over the cookie dough and mix both mixtures lightly with a fork.
4. Bake the cheesecake brownies on the middle shelf for about 50 minutes.
5. Let the cheesecake brownies cool in the pan. When cool, you can carefully cut them into pieces and separate them from the mold.

Ingredients:

BROWNIE BAKING MIX: Raw cane sugar*, rice flour*, corn flour*, 12.0% dark glaze*¹ (cocoa mass*⁴, sugar*, cocoa butter*⁴), 7.5% cocoa powder*⁴, tapioca starch*, 3.0% dark glaze*² (cocoa mass*⁴Cocoa butter*⁴, coconut blossom sugar*), seed flour* (Salvia hispanica), salt, raising agent: sodium bicarbonate; Acidifier: potassium tartrate, emulsifier: lecithins* (sunflower*).

CHEESECAKE BAKING MIX: CANE SUGAR*, CORN STARCH*, LEMON ZEST*, 0.1% BOURBON, VANILLA GROUND*⁴.

*from controlled organic cultivation
¹ Cocoa: minimum 53%
² Cocoa: minimum 88%
⁴ Rainforest Alliance certification

Nutritional information per 100 g
Energy value 1121 kJ / 267 kcal
Fat: 11 g
Carbohydrates: 36 g
of which sugars: 22 g
Fiber: 2.1 g
Protein: 4.1 g
Salt: 0.26 g

Manufacturer: Biovegan GmbH; Bonefeld, Germany