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.
By far...THE BEST Vegan Brownies I have ever had. Hmm...how about the best BROWNIE I've ever had. If you like moist, chewy, fudgy brownies...then this is the recipe. I added a bit more milk...maybe about a cup total and some coconut extract. (optional) No other changes are necessary. This one is a keeper. Thanks for sharing! :)
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!! :)
SO GOOD!!!!! I used 100% brown rice flower, and about 40% powdered Stevia 60% white sugar. Also only did half of the oil (used olive oil), and no salt. Cooked 10 mins extra and still a little soft in the middle. Delicious!!!!!!