Cheesecake Marble Brownies

When I first made Cheesecake, I realized I was missing out big time on never having made cheesecake brownies. I also remembered I like raspberry flavor. So here’s what happened…

P.S. If you’re looking for a denser, richer take on this brownie, check out my Dense Cheesecake Brownies.

Total time (buttering through baking): 1 hour. Makes one 8×8″ square pan.

Materials: 2 mixing bowls; processor; measuring vessels; 8×8″ brownie pan. Missing materials or ingredients? Look here.

Instructions:

1. Preheat oven to 350˚F, and butter a brownie pan.
2. For the cheesecake part: In a processor, mix: 4 oz silken tofu, ¼ cup (2 oz) greek yogurt, and 12 cashews. Transfer to another mixing bowl. Mix in 1 egg, ½ tsp vanilla, and 2 tbsp raspberry jam.
3. For the brownie part: Chop 6 Deglet Noor (or 3 Medjool) dates. Melt ½ cup (3 oz) chocolate chips (milk or dark) in 1 tbsp butter in the microwave, about 1 minute. Rinse the processor. Then use it again to process together: 6 tbsp apple sauce, chopped dates, and ½ cup beans. Transfer to a mixing bowl. Mix in 1 egg and a dash of salt. Set aside. Add, mixing after each addition, the melted chocolate mixture, ¼ cup spelt flour, and 3 tbsp very hot water. Mix in additional chocolate chips, if desired.
4. Put it together: Spread most of the brownie mixture in the bottom of the pan. Pour in cheesecake mixture. Pour in the rest of the brownie mixture. Swirl together with a knife.
5. Bake at 350˚F for 40-45 minutes, until brownies slightly crack at the edges. A knife may not come out clean. Importantly, let the brownies cool for a bit before cutting. I think these taste best at room temperature the next day.