musenchild

well, for people who want to do this, here’s the recipe! It seems a little weird with the tofu, but they’re good. Very fudgy. A little…gooey…fresh out of the oven but PERFECT in a day or two. (note: I usually sub about half the semi-sweet chocolate chips in brownies recipes with unsweetened baking chocolate for a richer chocolately flavor). I got this recipe from The Post Punk Kitchen (www.theppk.com)

Brownies
Submitted by Isa

prep time: 20 minutes plus waiting | cooking time: 35-40 minutes | makes 12

These are incredibly rich, somewhere between fudgy and cake-y brownies. They are always a hit with vegans-and non vegans alike. They take a little work, but no one said the perfect vegan brownie would be easy. You will need a 9×13 baking pan and a blender. (I can’t edit the equipments field in the database so I’m mentioning that here. Ok, go! Make brownies!)

Equipment:

Ingredients
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocloate chips (I use Ghiradelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla
1/2 cup oil

3/4 cup good quality unsweetened cocoa powder (I use Droste)
1 1/2 cups flour
3/4 tsp. baking powder

Directions
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, the cocoa and the baking powder together. Fold in the tofu mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.