Vegan Cream Cheese Fudge Brownies

Set the oven to 350°F (175°C) and grease a brownie pan (a small loaf pan can also be used for a bar shape). In a small bowl, make a flax egg by mixing together 1 tbsp ground flax and 2.5 tbsp water; let sit until thick. In a separate bowl, mix 1 cup plus 1/4 cup almond flour, 1/2 cup cacao powder, a pinch of baking powder, a sprinkle of cinnamon, and a pinch of sea salt. In a microwave-safe bowl, add one chopped-up chocolate bar and 1 tbsp coconut oil. Microwave for 45 seconds, then remove and mix thoroughly until melted. To the flax egg, add the melted chocolate bar mixture. Pour wet ingredients into the dry mixture and stir until a thick batter forms. If too thick, add up to 2 tbsp non-dairy milk until a smooth, rich batter forms (but not runny). Pour batter into the brownie pan. In another microwave-safe bowl, add 6 tbsp vegan cream cheese and 3 tbsp maple syrup. Microwave for 45 seconds, then remove and mix thoroughly. Scoop the cream cheese mixture on top of the brownie batter, then swirl it in using a toothpick. You can also swirl some through the batter before pouring it into the pan. Bake for 35 minutes and let cool completely before serving!