This is a moist and gooey brownie that has a light and cheesecakey texture. The secret is draining silken tofu and soy yogurt for a day or two so they thicken up, which gives the filling the texture of cream cheese without the dairy or the fat! I made these brownies for my family for Valentine's Day and cut them into hearts with heart-shaped cookie cutters, and everyone gobbled them up! This recipe is from the wonderful Heather Van Vorous at the IBS message boards at www.helpforibs.com. Prep time does not include time to drain the tofu and soy yogurt.