Step 1

Preheat oven to 320°F and line an 8 x 8-inch or 9 x 9-inch pan with parchment paper.

Step 2

To the bowl of a food processor add the almond butter, cocoa powder, sugar, aquafaba, maple syrup, milk, vanilla, salt, and espresso powder and blend until smooth.

Step 3

Add the flour and baking powder and blend again until incorporated well. Stop and scrape down the sides as needed. Don't over-blend. Stop as soon as everything is incorporated.

Step 4

Add the chocolate chips and pulse a couple of times so they are evenly distributed.

Step 5

Spoon the batter into the prepared pan and level out the top with a spatula.

Step 6

Bake for 25 minutes. While they are baking blend the cheesecake topping ingredients together until perfectly smooth. Be sure to stir the canned coconut milk really well before using.

Step 7

When the 25 minutes is up remove the brownies from the oven and pour the cheesecake topping over the top in an even layer.

Step 8

Sprinkle with chocolate chips then return to the oven and bake for about another 10 to 15 minutes. The cheesecake top should be just set but not completely solid. It should feel soft if you poke it and leave a little finger dent.

Step 9

Remove from the oven and cool in the pan then cover the pan and transfer to the refrigerator. The cheesecake top will firm up as it cools. For the cleanest slices cut while chilled.