Chocolate Cheesecake Brownies (Dairy-Free!) - cooking recipe

Ingredients

Filling
1 (9 ounce) package silken tofu (I use Mori Nu Lite)
1/3 cup plain soy yogurt (I use Whole Soy)
2 egg whites (or 1/4 cup Egg Beaters)
1 tablespoon cornstarch
3 tablespoons white sugar
2 teaspoons vanilla
1/8 teaspoon salt
Brownies
1 1/2 cups white flour
1 cup brown sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1 tablespoon canola oil (or vegetable oil)
4 tablespoons unsweetened applesauce
1 tablespoon vinegar
1 teaspoon vanilla

Preparation

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!