Decadent Dairy-Free Chocolate Cheesecake Brownies

Chocolate Cheesecake Brownies (Dairy-Free!)

Description

Indulge in the decadent delight of these Chocolate Cheesecake Brownies, which perfectly blend the rich, gooey texture of brownies with the creamy, light essence of cheesecake, all without a hint of dairy. This irresistible treat is made possible by using drained silken tofu and soy yogurt, which mimic the texture of cream cheese, providing a luscious filling that’s both dairy-free and lower in fat. This recipe, lovingly shared by Heather Van Vorous on the IBS message boards at www.helpforibs.com, was a hit when I prepared it for my family on Valentine’s Day. I cut them into charming heart shapes using cookie cutters, and they were devoured in no time! Although the prep time is listed as 20 minutes, please remember this doesn’t include the essential step of draining the tofu and soy yogurt, which should be done for at least a day or two for the best results.

Ingredients

For the Cheesecake Filling:

• 1 block of silken tofu
• 1/3 cup cornstarch
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/2 cup soy yogurt

For the Brownie Batter:

• 1 1/2 cups white flour
• 1 cup brown sugar
• 1/3 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup water
• 1/2 cup canola oil
• 1/2 cup unsweetened applesauce
• 1 tablespoon vinegar
• 1 teaspoon vanilla extract

Instructions

1. Prepare the Tofu and Soy Yogurt:
   Begin by crumbling the silken tofu into a sieve that is lined with several layers of paper towels. Add the soy yogurt on top. Cover the sieve with plastic wrap and place it over a bowl to catch any drips. Allow this to drain in the refrigerator overnight or for up to two days. The longer you let it drain, the thicker and creamier your filling will be.

2. Preheat the Oven:
   Preheat your oven to 350°F (175°C). This step is crucial as it ensures that the brownies bake evenly.

3. Make the Cheesecake Filling:
   In a small bowl, use an electric beater to beat the drained tofu and soy yogurt mixture along with the cornstarch, white sugar, vanilla extract, and salt until smooth and creamy. Alternatively, you can use a blender to blend these ingredients until they reach the desired consistency. Set the filling aside.

4. Prepare the Brownie Batter:
   In a large bowl, sift together the white flour, brown sugar, cocoa powder, baking soda, and salt. Whisk these dry ingredients until they are well blended. Next, whisk in the water, canola oil, unsweetened applesauce, vinegar, and vanilla extract just until the batter is combined. Be careful not to overmix.

5. Assemble the Brownies:
   Lightly spray a 9 x 13-inch baking pan with cooking oil to prevent sticking. Pour the chocolate brownie batter into the prepared pan and spread it evenly with a spatula. Spoon large dropfuls of the cheesecake filling mixture evenly across the brownie batter in 12 distinct spoonfuls. You should arrange them in three rows of four.

6. Create the Marble Effect:
   Take the flat side of a butter knife and gently swirl it through the batter and filling to create a marble pattern. This step adds a beautiful, artistic touch and ensures that each bite contains a delightful mix of brownie and cheesecake.

7. Bake:
   Place the pan in the preheated oven and bake for 18-22 minutes. The brownies are done when a toothpick inserted into the brownie portion comes out with moist crumbs. Be sure not to overbake; a little moistness is ideal for that gooey texture.

8. Cool and Serve:
   Allow the brownies to cool on a wire rack before cutting into squares. For the best texture, let them cool completely before serving. These brownies are also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup for an extra indulgent treat!

Notes

• Draining the Tofu and Yogurt: The draining process is essential for achieving the right texture. Make sure to plan ahead and allow adequate time for this step.
• Serving Suggestions: These brownies are delicious on their own, but they can be elevated with a scoop of dairy-free vanilla ice cream and a drizzle of chocolate syrup for a more decadent dessert experience.
• Storage: Store any leftover brownies in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months—just thaw before serving.

Enjoy these delightful Chocolate Cheesecake Brownies that are as pleasing to the palate as they are kind to those with dairy restrictions. Perfect for any occasion, they’ll surely become a favorite in your dessert repertoire! 🍫💕