CHOCOLATE CHEESECAKE BROWNIES (DAIRY-FREE!)
This is a moist and gooey brownie that has a light and cheesecakey texture. The secret is draining silken tofu and soy yogurt for a day or two so they thicken up, which gives the filling the texture of cream cheese without the dairy or the fat! I made these brownies for my family for Valentine's Day and cut them into hearts with heart-shaped cookie cutters, and everyone gobbled them up! This recipe is from the wonderful Heather Van Vorous at the IBS message boards at www.helpforibs.com. Prep time does not include time to drain the tofu and soy yogurt.
Provided by Kree6528
Categories Bar Cookie
Time 38m
Yield 14-16 serving(s)
Number Of Ingredients 17
Steps:
- Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
- Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
- Preheat oven to 350F.
- In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
- In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
- Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
- Lightly spray a 9 x 13" baking pan with cooking oil.
- Pour chocolate mixture into pan and spread evenly.
- Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
- Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
- Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
- Cool on rack.
- I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
- They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!
Nutrition Facts : Calories 151.7, Fat 1.9, SaturatedFat 0.3, Sodium 208.3, Carbohydrate 31.2, Fiber 1.1, Sugar 18.8, Protein 3.2
BROWNIE CHOCOLATE CHIP CHEESECAKE
Steps:
- HEAT oven to 350 degrees F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
- BAKE 35 minutes or until set.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
- REDUCE oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
CHOCOLATE CHEESECAKE BROWNIES
Make and share this Chocolate Cheesecake Brownies recipe from Food.com.
Provided by Noo8820
Categories Bar Cookie
Time 50m
Yield 16 brownies
Number Of Ingredients 9
Steps:
- For the cheesecake: Beat the egg in a mixing bowl, then add the cream cheese, caster sugar and vanilla extract. Beat until smooth and creamy.
- For the brownie: Melt the chocolate (better to use minimum of 70% cocoa solid) and butter together. Stir well and add the sugar.
- Gradually pour in the beaten egg, a little at a time, and beat well, until thoroughly combined.
- Gently stir in the flour.
- Spread 2/3 of the brownie mix over the base of a lined 8" tin. Spread the cheesecake mixture on the top, then spoon on the remaining brownie mixture in heaps.
- Using a skewer, swirl the mixtures together.
- Bake at 160°C/325°F/gas 3 for 30-35 minutes or until just set in the centre. Leave to cool in the tin, and then cut into squares.
Nutrition Facts : Calories 209.3, Fat 15.2, SaturatedFat 9, Cholesterol 65.7, Sodium 64, Carbohydrate 17.7, Fiber 1.3, Sugar 12.7, Protein 3.4
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