Method (brownie)

1. Preheat the oven to 180℃ fan, and line a 8 x 8 inch square / loose base tin with grease proof paper.  Allow the paper to hang over the edges of the tin, this makes it easier for removing the bars when ready.
2. Sift the cocoa powder and flour together in a medium bowl.
3. Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free dark chocolate and butter into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate and butter to melt together, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes while you make prepare the aquafaba.
4. Add the aquafaba and sugar into a medium sized mixing bowl and whip up on high speed for around 5 minutes until thick and glossy. I use a stand mixer with balloon whisk attachment. A electric hand whisk will work great too. Whip on high speed, the aquafaba mixture should be thick enough that when it drips into the bowl, the mixture should ribbon off the mixer.
5. Pour the chocolate and butter mixture over the aquafaba, and carefully fold together with a spatula. Make sure to be very gentle with this step as you want to keep as much air in the mixture as possible.
6. Once combined, sift in the flour and cocoa powder. Again, fold this in with a spatula until a rich and thick brownie batter forms.
7. Fold in the chocolate chips.
8. Spoon vegan nutella on top of the brownie and spread out / swirl around.
9. Set aside while you make the cheesecake.

Method (cheesecake)

1. Wash, then drain the cashew nuts and place them into a high speed blender along with the cream cheese, silken tofu, sugar and vanilla. Blend on high until smooth.
2. Pour the filling over the brownie. Tap the tin on the worktop to remove any air bubbles and to level out.
3. Bake the brownie cheesecake in the centre of the pre-heated oven for 40-45 minutes, or until the edges of the cheesecake turn slightly golden in colour. To check the cheesecake is ready, using oven mitts, gently jiggle the cheesecake. If the cheesecake looks nearly set and only the middle of the cheesecake jiggles slightly, it’s done. If it jiggles too much / looks wet, it needs more time to bake! If at any time the top looks like its burning, lay some grease proof paper over the top to prevent the burning / browning.
4. Once baked, remove from the oven and place the cheesecake brownie (still in the tin) on a wire rack to cool fully.
5. When the cheesecake is cool, place into the fridge and allow to sit in the fridge overnight to fully set. Keep the cheesecake in the tin to help retain the shape.

Method (chocolate topping)

1. Add the dark chocolate either in a microwave-safe bowl in 30-second increments until melted completely or on the hob using a bain-marie method (a saucepan filled 3/4 with water with a heatproof bowl on top. Melt the chocolate.
2. Fold in the chopped hazelnuts.
3. Pour the melted mixture over the back brownie cheesecake and level out, getting right into the corners to cover the entire top of the cheesecake.
4. Optional – while the chocolate is still wet, press on some chocolate truffles.
5. Place into the fridge to chill the chocolate.
6. Once the chocolate feels set, lift the brownie out of the tin. Use a sharp knife to cut the brownie cheesecake into bars / slices. TIP: Heat a knife in some hot / warm water, dry with a paper towels or kitchen towels then cut. The heat from the knife will help melt though the chocolate resulting in clean slices.
7. Serve and enjoy.