When 2 become 1... Vegan chocolate fudge-y brownie meets creamy cheesecake!
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1Tbspflaxmealfreshly ground flaxseeds
2Tbspnon dairy milk
1/4cup+ 2 tbsp maple syrupdepending on how sweet you want it
1/3cupdark vegan chocolateI usually buy an organic drk choc. bar rather than chips
1tspsoaked finely ground coffeeeven check the coffee maker for left overs
2Tbspdark vegan chocolate chipsI breakup the leftover choc. bar
1/2package8oz firm tofu
1-2Tbsplemon juiceor to taste
Preheat the oven to 350*F
Line an 8"x8" pan with parchment paper
Brownie: In a bowl, add all the dry ingredients and mix well. In a pan heat non dairy milk and maple syrup until hot. Next add the dark chocolate until fully melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in chocolate chips if desire. Spread the prepared batter in pan using a spatula to a level it.
Cheesecake: Lightly squeeze the excess water out of tofu and start to blend in food processor. Add the remaining cheesecake ingredients blend until smooth. Taste and add more lemon juice if you desire. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
Bake for 40 to 45 minutes or until the center is set and the edges of the cheesecake start to get golden.