Ingredients

1 ½ cups, Black beans, cooked, rinsed well, drained
1/3 cup, Agave syrup
3 Tbsp., Sugar
¼ cup, Canola oil
1 tsp., Vanilla extract
1 ½ Tbsp., Espresso powder
¼ cup, Cocoa powder
½ tsp., Baking powder
½ cup, Oats, ground to a flour
¼ tsp., Salt
½ cup + 2 Tbsp. for garnish, Chocolate chips, mini

Cream Cheese Filling

6 Tbsp., Sugar
2 Tbsp., Cornstarch
4 oz., Tofu, firm
8 oz., Daiya Cream Cheeze Style Spread
½ tsp., Lemon zest
½ tsp., Lemon juice
½ tsp., Vanilla extract

Method

1. Preheat oven to 300°F.

2. Spray an 8x8” pan with nonstick spray. Line with parchment paper and dust with oat flour.

3. In a food processor or high-powered blender, combine beans, agave, sugar, oil, and vanilla extract. Blend until smooth. Add ½ cup of the chocolate chips and pulse to incorporate. Pour into a large bowl.

4. Add the espresso powder, cocoa powder, baking powder, oat flour, and salt. Mix well.

5. For the Filling: Combine the sugar and cornstarch in a bowl. Place the tofu, Daiya Cream Cheeze Style Spread, and sugar and cornstarch mixture in a food processor and blend until smooth. Add the lemon zest, lemon juice, and vanilla. Pulse to mix.

6. Spread a thin layer of the brownie mix in the bottom of the prepared pan.

7. Place alternating dollops of the brownie mix and the cream cheese mixture on top of the layer of brownie mix, and smooth over.

8. Run a toothpick through the brownie and cream cheese mixture to swirl.  Sprinkle with remaining chocolate chips.

9. Bake for approximately 1 hour to 1 hour and 15 minutes, or until a toothpick inserted comes out with a little crumb on it. Cool. For best results, cool and refrigerate for at least 1 hour before serving.