Chocolate tofu brownies

Chocolate tofu brownies
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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
  • Timeout-
  • FreezingFreezes well


  • 9 oz silken tofu
  • 1/4 cup sunflower oil
    Replacement options

    or vegetable oil

  • 1 cup maple syrup
  • 1 tablespoon vanilla extract
  • 1 cup Kamut flour
    Replacement options

    or flour of your choice

  • 1 teaspoon baking powder
  • 1/2 cup cocoa powder
  • 1 1/2 cup 50% dark chocolate chips


  1. Preheat the oven to 350˚F. Line a 12-inch x 8-inch baking dish with parchment paper. Set aside.
  2. In a bowl, combine the tofu, oil, maple syrup, and vanilla extract. Using a hand mixer, blend until smooth.
  3. Add the flour, baking powder, and cocoa powder and mix well.
  4. Add the chocolate chips and mix well. Pour into the baking dish and bake for 45 minutes.
  5. Over the next few days, don’t forget to reheat the brownies so the chocolate chips are melty.
Recipe published on August 19, 2018