Chocolate Brownies with Tofu

By • April 30, 2017 5 Comments

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Author Notes: If someone told me that a brownie without butter, oil, and eggs could be delicious, I would never have believed them. I am a vegan and have a huge sweet tooth, so I wanted to learn how to bake vegan desserts. Since silken tofu is a great replacement for many non-vegan ingredients required in baking, I started experimenting. The first time I attempted these brownies, I was not satisfied, but the second time was a success: These brownies are rich, chewy, and so very chocolatey, as all brownies should be. I hope you'll enjoy them as much as I and my friends do!Eleni

Food52 Review: This recipe was selected as something to serve for a college student picnic since one of the students was vegan. Because of rain, we adjourned to a local pizza restaurant, but I made them the brownies for class. No one guessed the secret ingredient (tofu!) and the feedback was extremely positive. I would make these again if hosting a vegan. They are super simple to assemble, although it took some time to combine wet with dry. I found them difficult to cut and turned to my pizza cutter.trvlnsandy

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Serves 15

  • 2 cups dark brown sugar
  • 350 grams silken tofu
  • 2 tablespoons maple syrup
  • 1 tablespoon vanilla extract
  • 1 1/2 cups flour
  • 3/4 cup plus 1 tablespoon cocoa powder
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 150 grams small and large semisweet chocolate chunks
  1. Preheat oven to 180° C/350° F. Line a (25- by 20- centimeter/10- by 8-inch) baking pan with parchment paper. [Editor's note: 8- by 8-inch also works.] Then grease the edges of the pan with vegetable oil.
  2. In a large food processor, add the sugar and silken tofu. Blend until it's lump free. Then add the vanilla and maple syrup and blend.
  3. In a separate bowl mix the flour, cocoa, baking powder, and salt. Combine the two mixtures by combining the dry ingredients into the food processor.
  4. Place half the mixture in the cooking pan. Sprinkle the chocolate chunks to cover the surface. Then pour the rest of the mixture on top.
  5. Bake for about 20 to 30 minutes, until the sides of the brownie start to pull away from the pan and a toothpick inserted in the middle comes out with little crumbs on it.
  6. Allow to cool completely before cutting. To store, place the pieces in an airtight container.

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