Name: Tiramisu Cheesecake Brownies
Prep time: 19 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Ingredients: 0.5 cup oat flour (I grind my own old fashioned Oats); 0.25 cup almond flour (or cashew flour or light/medium GF flour); 2 tbsp cocoa; 0.25 tsp baking powder; 1 tbsp flax meal; 2 tbsp non dairy milk; 0.25 cup maple syrup; 1.5 oz dark chocolate (70% Dark Chocolate Theo bar - 1.5 oz - 42 gms or 1/3 cup dark chocolate chunks or vegan chocolate chips); 1 tsp vanilla extract; 1 tsp instant coffee (omit for regular brownie or if you plan to soak them with prepared coffee later); 0.125 tsp salt; 2 tbsp oil; 0.25 cup sugar (2 Tbsp for less sweeter); 0.25 cup chocolate chips (optional); 8 oz firm tofu (I used Nasoya Organic firm); 2 tbsp coconut flour (or 1 Tbsp cornstarch); 2 tbsp oil; 3 tbsp sugar; 1 tsp vanilla extract; 0.5 tsp lemon juice (or more as needed); 0.33 tsp salt; null null cocoa powder (for dusting)

Instructions

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1

Preheat oven to 180ºC. Line a 9 by 5 [loaf] pan with parchment paper. In a bowl, combine the oat flour (0.5 cup), almond flour (0.25 cup), cocoa (2 tbsp), and baking powder (0.25 tsp).
2

In a separate saucepan or microwave-safe bowl, heat the non dairy milk (2 tbsp) and maple syrup (0.25 cup) until hot. Whisk in the flax meal (1 tbsp) and dark chocolate (1.5 oz) until the chocolate melts. Stir in the vanilla extract (1 tsp), instant coffee (1 tsp), salt (0.125 tsp), oil (2 tbsp), and sugar (0.25 cup).
3

Add the wet mixture to the dry ingredients and mix well to combine. Fold in the chocolate chips (0.25 cup). Spoon the brownie batter into the prepared pan and spread evenly with a spatula. Reserve tbsp (1) of the batter for swirls (optional).
4

Lightly press firm tofu (8 oz) to remove excess water, then add to a blender with coconut flour (2 tbsp), oil (2 tbsp), sugar (3 tbsp), vanilla extract (1 tsp), lemon juice (0.5 tsp), and salt (0.33 tsp). Blend until completely smooth. Taste and adjust lemon juice and salt as needed for a tangy, cream-cheesy flavor. Spread this cheesecake batter evenly over the brownie layer.
5

If making swirls, add non dairy milk (2 tbsp) to the reserved brownie batter (it will be thick). Drop small spoonfuls of this thinned brownie batter over the cheesecake layer. Use a knife to gently swirl the brownie batter into the cheesecake.
6

Bake for 40 to 45 minutes at 180ºC, or until the center is set and the cheesecake edges are golden. If using a metal pan, place it on a baking sheet to prevent overbaking the bottom. Let cool completely, then refrigerate for 30 minutes before slicing for best results. Dust with [cocoa powder] before serving.
7

Store refrigerated for up to 4 days. Allow to sit at room temperature for a few minutes before serving to soften the brownie layer.