My 100th blog post calls for something exceptionally delicious! Chocolate. Peanut butter. Cheesecake. Brownie. Need I say more?
Gooey, soft chocolate brownie bites baked with a creamy peanut butter cheesecake top and dunked in dark chocolate. These treats are a great make ahead treat, as they taste best the next day.
3 ounces dark chocolate, chopped
6 tbl earth balance vegan butter3/4 cups organic sugar
1 teaspoons vanilla
1 tbl egg replacer powder
1/4 cup water
1/4 cup silken tofu
1/2 teaspoon salt
1/8 tsp baking powder
1 ounce cocoa powder
7 tbl AP flour
1 tbl cornstarch
Preheat oven to 350. Line an 8x8 glass baking sheet with foil and grease.
In a small bowl, combine the chocolate and butter and microwave for 1 minute, 30 seconds at a time, stirring in between until completely smooth.
In a food processor or blender, combine the sugar, vanilla, egg replacer, water, tofu. Blend until completely smooth. Add the chocolate and pulse to combine.
In a medium sized bowl, sift together the salt, baking powder, cocoa powder, flour and cornstarch. Mix in the chocolate and whisk until combined.
Pour into the baking dish and bake for 10 minutes. The brownies will still be very undercooked and jiggly.
Peanut Butter Cheesecake Batter
3 tbl ener-g egg replacer
1/4 cup water
6oz. vegan cream cheese
6 tbl organic sugar
1/2 tsp vanilla extract
6 tbl sweetened creamy peanut butter
In a food processor, pulse together the egg replacer and water until thick and foamy. Add the cream cheese, sugar, vanilla and peanut butter. Scrape down the sides to make sure the mixture is completely creamy.
Spread the cheesecake batter on top of the brownies and put back in the oven for 20 minutes, until the pan barely jiggles anymore. Cool completely and chill. Cut into small squares. Insert a popsicle stick and freeze.
2 cups dark chocolate chips
Combine the chocolate chips in a bowl and microwave 30 seconds at a time until almost all melted. Stir, using the residual heat from the chocolate to melt the remaining. Dip the cheesecake bites into the chocolate and place on a parchment lined baking sheet. Chill to allow the chocolate to set. These lollipops are best enjoyed the next day, after the cheesecake has firmed up and chilled.