Pre-heat your oven to 180°C. Preferably use a flat and rectangular baking tin (around 28 cm x 18 cm) in size and slightly grease it with margarine. Put some baking paper into it.
Slowly heat up the margarine until it gets runny, then add the cocoa powder and sugar and mix it.
Then add the first two egg substitutes and the flour and quickly mix it into a smooth dough and fill it into the already prepared baking tin.
For the cheesecake part, take all the ingredients and mix them together until you have a smooth consistency.
Take a teaspoon and add small chunks of the cheesecake mixture onto the brownie dough. Then gently fold the mixture into the brownie dough using the spine of a butter knife. This makes it look much cooler! 😉
Put the baking tin into the oven for around 40 to 45 minutes. It’s done when the top of the cheesecake brownies has hardened but once you apply some pressure it still slightly gives way.
Then take it out of the oven and let it cool in the tin. Cut it into pieces and serve!