• 1/4 cup coconut or mild oil, plus extra for greasing the pan
• 1/2 cup semi sweet chocolate chips
• 1/3 cup brown sugar
• 1/4 cup maple syrup
• 1/4 tsp salt
• 1/2 cup aquafaba -liquid from a can of beans (white, garbonzo or black beans all work)
• 2 tsp vanilla
• 1/4 cup cocoa powder
• 3/4 c flour

For the Cheesecake Swirl

• 4 oz vegan cream cheese
• 1/4 cup unsweetened soy or almond milk
• 1 tsp good-quality vanilla extract
• 1/2 tsp bourbon
• 1/2 tsp almond extract
• 1 tbsp granulated sugar
• A squeeze of fresh lemon juice (about 1/2 tsp)
• 1/4 cup sliced strawberries, or whole raspberries
• 1/4 cup blueberries

1. Preheat your oven to 350 degrees. Grease an 8×6 or 8×8 inch baking pan and set aside. I used parchment paper also, but that is optional.
2. In a medium sauce pan over medium-low heat, melt the chocolate chips and oil together. When melted, remove from heat. Add in brown sugar, maple syrup and the salt and whisk together.
3. Whisk the black bean liquid in the measuring cup for about 1 minute until slightly foamy (bubble all around). Pour into the chocolate mix and whisk together. Add vanilla, cocoa powder and whisk to incorporate.
4. Add the flour to the chocolate mixture and mix well.
5. Pour the brownie batter into the prepared pan and set aside.
6. In a bowl beat the cream cheese until smooth with an electric mixer.
7. Add the milk, vanilla, almond, and bourbon, and lemon juice and beat until light and smooth.
8. Dot the brownie batter with spoonfuls of the cheesecake mixture.
9. Gently swirl the mixtures together using a knife or similar.
10. Distribute the fruit according to your plan, then place in the preheated oven for 35-45 minutes. The brownies should be mostly firm, with just a slight wobble in the middle when shaken.