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Recipe

Mock Cheesecake Brownies

These treats have won rave reviews from all who have eaten them!

Tools

Ingredients

  • Lard for baking pan, or palm shortening, or pure olive oil, or coconut oil
  • Parchment paper for baking pan
  • 9” x 13" baking pan

Batter

Ingredients

  • 1 cup tapioca starch, or potato starch, or cornstarch
  • 3/4 cup brown rice flour, or millet flour, or buckwheat flour
  • 3/4 cup soy-free vegan 100% pure cocoa powder
  • 6 tablespoons GF oat flour, or pure rice bran, or garbanzo bean (chickpea flour), or almond meal
  • 1 tablespoon xanthan gum, or guar gum
  • 1 tablespoon egg replacer powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1-1/4 cups unsweetened applesauce, or pear sauce
  • 1 cup light brown sugar, or dark brown sugar, or cane sugar, Maple sugar, or Palm crystals
  • 3/4 cup coconut butter (place jar in hot water for 10 minutes, stir, then measure), or palm shortening, or 1/2 cup lard
  • 1/4 cup water
  • 2 teaspoons pure vanilla extract

Topping

Ingredients

  • 1 cup vegan Cream Cheese
  • 1/2 cup confectioners’ (powdered) sugar
  • 2 teaspoons egg replacer powder
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract

Method

  1. Place baking rack in third position; preheat oven to 325°F; lightly coat a 9” x 13" baking pan with lard; line pan with parchment paper, leaving a 1” overhang on opposing ends; lightly coat parchment with lard; set aside.
  2. In airtight container, combine tapioca starch, brown rice flour, cocoa powder, GF oat flour, xanthan gum, egg replacer powder, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. In a large bowl, beat together unsweetened applesauce, light brown sugar, softened coconut butter, water, and pure vanilla extract; beat with electric mixer to combine well; beat in dry ingredients.
  4. Remove 1 cup of batter to airtight container; refrigerate until called for.
  5. Pour remaining batter into prepared baking pan; place in preheated 325°F; bake 25 minutes, or until base is set and edges are puffy.
  6. Remove pan to wire rack to cool.
  7. Make topping: in bowl, beat together Cream Style Cheese, confectioners’ (powdered) sugar, egg replacer powder, water, and pure vanilla extract.
  8. Spread creamed mixture over brownie base; remove reserved batter from refrigerator; drop by tablespoonfuls over top of brownies; return to preheated 325°F oven; bake until filling is set, 25 – 30 minutes.
  9. Grasp edges of parchment paper; lift brownies from pan to wire rack to cool.

Cut to desired sizes; refrigerate in airtight container up to 4 days. Servings: 24 squares. Preheat: 325°F. Prep Time: 15 minutes. Cooking Time: 55 minutes.

Variation

To use egg: omit egg replacer powder; omit water; beat 2 eggs and incorporate during step 3.