Cherry Cheesecake Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Preheat the oven to 350F and line a 9x13" pan with parchment.
In a double boiler, melt together chocolate and oil until smooth.
Add brown sugar and honey and stir until well combined, then remove from heat and allow to cool slightly.
Meanwhile, puree vanilla and tofu until smooth, then add to chocolate mixture and beat in.
Stir in flour, cocoa, baking powder and salt until just combined - do not overmix.
Spread into the bottom of the pan.
For cheesecake:
Beat together ricotta, cream cheese, sugar and vanilla until well combined and fluffy.
Add tofu and yogurt, beating well.
Whisk together tapioca flour and cold water, then add to mixture.
Dollop over the brownie mixture in the pan, and with a knife or a chopstick swirl in.
Bake for 45 minutes.
Chill before cutting and serving.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Brownie1.75 oz dark chocolate1/2 cup oil1 cup brown sugar2 tbsp honey1 tbsp vanilla8 oz silken tofu¾ cup spelt flour½ cup cocoa1 tsp baking powdera pinch of salt---Cheesecake 9 oz ricotta5 oz cream cheese1/4 cup sugar1 tsp vanilla 4 oz silken tofu1/2 cup cherry-flavoured, low-fat yogurt 2 tbsp tapioca flour2 tbsp cold water
Preheat the oven to 350F and line a 9x13" pan with parchment.
In a double boiler, melt together chocolate and oil until smooth.
Add brown sugar and honey and stir until well combined, then remove from heat and allow to cool slightly.
Meanwhile, puree vanilla and tofu until smooth, then add to chocolate mixture and beat in.
Stir in flour, cocoa, baking powder and salt until just combined - do not overmix.
Spread into the bottom of the pan.
For cheesecake:
Beat together ricotta, cream cheese, sugar and vanilla until well combined and fluffy.
Add tofu and yogurt, beating well.
Whisk together tapioca flour and cold water, then add to mixture.
Dollop over the brownie mixture in the pan, and with a knife or a chopstick swirl in.
Bake for 45 minutes.
Chill before cutting and serving.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 166.0
- Total Fat: 9.1 g
- Cholesterol: 12.2 mg
- Sodium: 46.3 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.3 g
- Protein: 3.8 g
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