Ingredients

The following ingredients have 4 Servings
  • 3/4 cup rice flour ((see notes))
  • 1/4 cup tapioca flour (or cornstarch)
  • 2 flax eggs ((see first instruction))
  • 3/4 cup date sugar ((or brown sugar))
  • 1/2 cup cocoa powder
  • 1/3 cup nut/seed butter (of choice (e.g. cashew butter))
  • 2/3 cup plant-based milk ((see notes))
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1 pinch of salt
  • 1 (12.3 oz) package silken tofu ((see notes for soy-free version))
  • 4-5 tbsp Erythritol (or use organic sugar)
  • 2 tbsp cornstarch (or potato starch)
  • 2 1/2 tbsp vegetable oil ((e.g. coconut oil))
  • 1 tsp vanilla extract
  • 3-4 tbsp lemon juice (or lime juice for the cheesecake taste)

Instruction

  • To make the flax eggs (or chia eggs), put 2 tbsp ground flax seeds (or chia seeds) into a small bowl, add 5 tbsp water and mix with a whisk. Set aside for 5 minutes.
  • Preheat the oven to 360°F (180°C) and line a 7x7 inch or 8x8 inch baking pan with parchment paper.
  • Add all ingredients for the chocolate layer into a big bowl and mix well with an electric hand mixer until combined.
  • For the cheesecake layer: Blend all ingredients in a high-speed blender or food processor until completely smooth and creamy. An immersion blender should work fine too.
  • Use 2 different tablespoons to dollop the brownie batter and the cheesecake batter into the pan.
  • Bake in the oven for about 30-45 minutes or until a toothpick comes out almost clean (not wet but not dry either). So test the center after 30 minutes, then after 35 minutes, etc. Do NOT over-bake the brownies! I have a gas oven and it took about 40 minutes until they turned out perfect. But they might be done after only 35 minutes or even less with a different oven (or different sized pan). So pay close attention.
  • Let cool completely before you cut it into bars. The brownies taste best on the second day, so don't eat them all on the first day. Enjoy!