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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!! :)
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!!!!!!