TIRAMISU CHEESECAKE BROWNIES- VEGAN AND GLUTEN FREE

Tiramisu Cheesecake Brownies
Allergen Information: Free of dairy, egg, corn, yeast, nut, gluten.
Makes an 8.5 by 4.5 inch bread pan. Easily doubled for a regular brownie pan.

Ingredients:
Brownie:
Dry:
1/2 cup oat flour
1/4 cup coconut flour (or cashew flour or light/medium GF flour)
2 Tbsp cocoa powder
1/4 tsp baking powder
Wet:
1 Tbsp flaxmeal
2 Tbsp non dairy milk
1/4 cup maple syrup
1/2 70% Dark Chocolate bar – 1.5 oz – 42 gms (1/3 cup dark chocolate chunks)
1 tsp vanilla extract
1 tsp instant coffee (omit for regular brownie or if you plan to soak them with prepared coffee later)
1/8 tsp salt
2 Tbsp oil
1/4 cup ground raw sugar

Cheesecake:
1/2 package firm tofu – 8 oz ( I used Nasoya Organic firm)
2 Tbsp coconut flour (or a Tbsp starch)
2 Tbsp oil
3 Tbsp ground raw sugar
1 tsp vanilla extract
1/2+ tsp lemon juice
1/3 tsp salt

Method:
Brownie:
In a bowl, add all the dry ingredients under Brownie and mix well. In another bowl, add hot non dairy milk, whisk in the chocolate and flax seed meal until the chocolate melts. Add the rest of the ingredients and mix well. Add the wet mixture into dry and mix to combine. Mix in 1/4 cup chocolate chips into the batter(optional). Drop the batter onto prepared parchment lined pan. Spread it using a spatula to a level it. Reserve a Tablespoon of the batter to make swirls on top(optional).
Cheesecake:
Lightly squeeze the Tofu to remove excess water. Blend all the ingredients in a blender until smooth. Taste and adjust/add lemon juice and salt to preferred tang/cream cheese-y taste. Drop the blended batter onto brownie batter. Spread evenly with a spatula.
if making swirls on top, add 2 tsps non dairy milk to the reserved brownie batter since the batter is quite thick. Mix well and drop spoon fulls on top. Swirl the brownie batter into the cheesecake batter with a knife. If using a regular metal pan, place the pan on a baking sheet during baking so the bottom of the brownie does not get hard/overbaked.
Bake at preheated 350 degrees F for 45-50 minutes or until the center is set and the edges of the cheesecake are golden. Cool completely and slice. Refrigerate for half an hour before slicing for best results.
Sprinkle sweetened cocoa powder on top. You can also soak the brownie layer in a little espresso + sugar + rum/liquor of choice.

Notes: Add rum extract to the brownie batter or cheesecake batter if you have some. To make just the Glutenfree brownies, double the recipe, add 1/4 chup chocolate chips t the batter. Add more oat flour if needed and bake for 30-35 minutes or until a toothpick from an inch from the edge comes out almost clean.