CHOCOLATE CHEESECAKE BROWNIES (DAIRY-FREE!)

Steps:

• Crumble tofu into a sieve lined with several layers of paper towels; add soy yogurt.
• Cover sieve with plastic wrap and place over a bowl to drain overnight, or for up to two days (the longer this drains, the thicker and creamier your filling will be).
• Preheat oven to 350F.
• In a small bowl with an electric beater, beat the drained tofu/yogurt with other filling ingredients until smooth and creamy (or blend ingredients in a blender); set aside.
• In a large bowl sift together the flour, sugar, cocoa powder, soda, and salt; whisk dry ingredients until well blended.
• Whisk in water, oil, applesauce, vinegar, and vanilla just until batter is blended.
• Lightly spray a 9 x 13" baking pan with cooking oil.
• Pour chocolate mixture into pan and spread evenly.
• Spoon large dropfuls of the filling mixture in 12 even spoonfuls across the batter (you should have three rows of four dropfuls of filling).
• Take the flat side of a butter knife and gently pull it through the batter and filling to make a marble pattern.
• Bake for 18-22 minutes, until a toothpick inserted in a brownie portion comes out with moist crumbs.
• Cool on rack.
• I would recommend allowing these to cool completely before serving; I think they have the best texture that way!
• They're also fantastic topped with vanilla soy ice cream and drizzled with chocolate syrup!