Prep 12 mins
Cook 25 mins
This recipe comes from I.C.Moskowitz's and T.H.Romero's lovely book "Vegan Cookies Invade Your Cookie Jar" and is just wonderful! Its chocolatey, fudgy and yummy! Mmmm! :) Feel free to add in chopped nuts, chocolate chips or coconut flakes. Ive also posted a healthified version of this recipe for those of us watching their weight.
- 3 ounces firm silken tofu
- 1⁄4 cup non-dairy milk (like e.g. soy)
- 1⁄2 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla extract
- 1 cup flour
- 1⁄2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon salt
- Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
- Sift in flour, cocoa powder, cornstarch, baking powder and salt.
- Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
- Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
- Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
EXCELLENT & easy! I couldn't find firm silken so i used soft tofu. the 1st batch was really thick going in to the pan but came out fabulous. we have superb cocoa powder which i'm sure helps. ;) the 2nd batch i used about 1/2oz more tofu & 1/3c vanilla almond milk instead of 1/4c. it was more like a batter & came out just a touch better. ooey gooey deep dark chocolatey. i think i will add a bit more sugar next time. i'm getting 3 batches out of a 14oz tub of tofu. (i'm not the best at measuring but it's all yummy in the end!) thanks, Loula! Made for Aussie Swap 1/12. xo Bethie
I agree with the other comment, 3 batches can come out of 1 package of Tofu.
I substituted Peppermint extract for the Vanilla
I substituted Rice Flour for White Flour
I substituted Carob Powder for Cocoa Powder
I didn't add Salt
I turned this recipe into Gluten Free and it was amazing! I'm hoping to recreate it with honey instead of the sugar though. What a simple recipe!
I did however discover that it took 45 minutes to cook.
These brownies turned out EXCELLENT, and are so easy to make!! My only substitutions were oat flour, grapeseed oil, and probably a bit more tofu than called for, because I had to guesstimate the amount. My family loves them!! :)