Chocolate tofu brownies
First of all, we have to talk about the texture of these brownies, which isn’t unlike cake. It might be because they don’t contain a lot of butter, which also makes them healthier.
They’re especially light and delicious when they’re warm, since the chocolate chips scattered in the recipe melt in your mouth. I recommend microwaving them for a few seconds before digging in.
I also want to reassure you that you can’t taste the tofu at all. You’ll be able to get your family to eat tofu on the sly.
- ServesServes 14
- Prep time10 min
- Cook time45 min
- FreezingFreezes well
- 9 oz silken tofu
- 1/4 cup sunflower oil
Replacement optionsor vegetable oil
- 1 cup maple syrup
- 1 tablespoon vanilla extract
- 1 cup Kamut flour
Replacement optionsor flour of your choice
- 1 teaspoon baking powder
- 1/2 cup cocoa powder
- 1 1/2 cup 50% dark chocolate chips
- Preheat the oven to 350˚F. Line a 12-inch x 8-inch baking dish with parchment paper. Set aside.
- In a bowl, combine the tofu, oil, maple syrup, and vanilla extract. Using a hand mixer, blend until smooth.
- Add the flour, baking powder, and cocoa powder and mix well.
- Add the chocolate chips and mix well. Pour into the baking dish and bake for 45 minutes.
- Over the next few days, don’t forget to reheat the brownies so the chocolate chips are melty.