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Green Fed

a blog about a girl who decided eating plants was the way to go

We love a good treat on Sunday.  Today I decided to make some brownies. And boy, was I glad I did!  They were so fudgy, dense and gooey… perfect texture for a good brownie, in my opinion!  My husband even said they tasted exactly like one of his favorite Sunday treats, Wacky Cake, that his mom would make when he was younger.

Deluxe Cocoa Brownies (adapted from Vegan Cookies Invade Your Cookie Jar)

3 oz firm silken tofu (1/4 of the package)- make sure you drain the tofu first

1/4 cup almond (or any other non-dairy milk)

1/2 cup canola oil (I used 1/4 cup applesauce and 1/4 cup grapeseed oil)

1 cup sugar (I use raw, turbinado sugar)

2 tsp vanilla

1 cup flour (I used 3/4 cups whole wheat flour)

1/2 cup unsweetened cocoa powder

1 tbsp cornstarch

1/2 tsp baking powder

1/2 tsp salt

I added 1 cup chopped walnuts and 3/4 cup semi-sweet chocolate chips to ours- SO GOOD!

1.  Preheat oven to 325 degrees.  Line an 8×8 inch pan with parchment paper (or lightly grease it).

2.  Puree the tofu, milk, and oil in a blender or food processor until smooth and fluffy.  Use a spatula to scrape down the sides to make sure you get everything.

3.  Transfer the tofu mixture to a mixing bowl.  Use a fork to vigorously mix in the sugar.  Add vanilla.

4.  Sift in the flour (make sure you SIFT so you don’t get clumps of cornstarch!), baking powder and salt.  Use a spatula to fold and mix batter until smooth.  Fold in nuts and chocolate chips if you’re adding them.  Transfer the batter to the baking pan and smooth out the top.  It’s okay if the batter doesn’t sink all the way into the sides and edges of the pan, as it will spread during baking.

5.  Bake brownies for 30-32 minutes, remove pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.

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