Cream Cheese Brownies

Basic Brownies topped with an easy-to-make cheesecakey topping. Like real cheesecake, these require a long rest in the fridge to firm up, so try and make these the night before serving.

1 batch Basic Brownies prepared but uncooked

Topping:
8 oz vegan cream cheese, softened
1/2 C sugar
2 tbsp arrowroot powder
1 tbsp all-purpose flour
1 1/2 tsp vanilla
2/3 C choc chips (mini chips would be great, but are any choc chips not great?)

In a large mixing bowl, using electric beaters, cream together the cream cheese and sugar until smooth. Add the arrowroot powder, flour, and vanilla and beat once more until smooth. Using a rubber spatula, scrape the entire mixture over the uncooked brownie batter, smoothing the top evenly. Sprinkle with chocolate chips and gently trace a fork over the topping mixture to slightly submerge the chips.

Bake at 324* for 35 minutes.

Credit: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero

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