Chocolate Orange "Cheesecake" Swirl Brownies

By jeenikeen

Ingredients

• Cheesecake:
• 8 oz (250 g) vegan cream cheese, such as Tofutti
• 1/2 cup (125 mL) granulated sugar
• 2 tbsp (30 mL) all-purpose flour
• Substitute for 1 egg
• 2 tbsp (30 mL) grated orange zest, (2 to 3 oranges)
• 1/3 cup (75 mL) orange juice
• 1 tsp (5 mL) vanilla extract
• Brownie Batter:
• 1 cup (250 mg) soy milk
• 3/4 cup (175 mL) margarine, cut into cubes
• 1 2/3 cup (400 mL) granulated sugar
• 1 cup (250 mL) unsweetened cocoa powder
• Substitute for 2 eggs
• 1/4 cup (60) orange juice
• 2 tsp (10 mL) vanilla extract
• 1 3/4 cup (425 mL) all-purpose flour
• 1/2 tsp (2 mL) salt

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

Preheat oven to 350°F (180°C). Line a 13 x 9-inch (3 L) metal baking pan with foil, leaving 2 inches (5 cm) overhang at each end; lightly butter foil.

Cheesecake: In a large bowl, using an electric mixer, beat cream cheese and sugar until smooth. Beat in flour until blended, then beat in egg substitute, orange zest, orange juice and vanilla. Set aside.

Brownie Batter: In a large saucepan, combine soy milk and butter; heat over medium heat, stirring often, for about 3 min until milk is warm and butter is melted. Alternatively, heat in a glass measuring cup in microwave on Medium (50%) power in microwave for 3 to 4 min. Remove from heat.

In a large bowl, whisk together sugar and cocoa powder; gradually whisk in warm milk mixture until blended. Whisk in eggs, orange juice and vanilla. Sprinkle flour and salt over top; whisk until blended.

Spread about two-thirds of brownie batter into prepared pan; smooth top. Pour cheesecake batter evenly over top. Drop remaining brownie batter in dollops over top and swirl with the tip of a knife.

Bake for about 35 min or until edges are set and a few moist crumbs cling to tester inserted in centre. Let cool completely in pan on rack. Using foil overhang as handles, transfer to cutting board and cut into squares.