How to make:
Strawberry Cheesecake Swirl Vegan Brownies
Make a batch of vegan gluten-free brownies! These strawberry cheesecake brownies are sweet, rich and fruity thanks to the strawberry swirl!
Prep Time:
30 mins
Cook Time:
35 mins
Total Time:
1 hour 5 mins
Author:
Yield:
12 1x
Rating:
Ingredients
For the brownies:
- 2 tablespoons neat egg
- 3/4 cup sugar
- 3/4 cup almond butter (or nut/seed butter of choice)
- 1/4 cup unsweetened applesauce
- 1/2 cup + 1 tablespoon non-dairy milk
- 1/2 cup oat flour*
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips
For the cheesecake swirl:
- 1/2 12-ounce package extra-firm silken tofu
- 1/2 cup fresh strawberries, halved
- 2 tablespoons sugar
- 1 tablespoon oat flour*
- 2 teaspoons lemon juice
- 1 teaspoon cornstarch
- Dash of salt
Instructions
- Preheat oven to 350ºF. Lightly grease an 8×8-inch pan.
- In a small bowl, add neat egg and 1/4 cup water; stir. Set aside for 5 minutes.
- In the bowl of a food processor or blender, add sugar, almond butter, applesauce, non-dairy milk and neat egg mixture. Process until well-combined, stopping to scrape down the sides.
- Add oat flour, cocoa powder, baking soda, vanilla, and salt. Process until completely smooth. Add chocolate chips; stir until fully incorporated into the batter. Pour batter into the pan.
- In a clean blender or food processor, add all cheesecake swirl ingredients. Blend until smooth. Pour mixture over brownie batter. Use a knife to swirl the cheesecake filling into the top of the batter.
- Bake for 35-40 minutes. Let cool in the pan for 10 minutes; place in fridge for faster cooling time.
Notes
*To make your own oat flour, simply place rolled oats in a blender or food processor and blend until a fine flour forms.