This is a recipe that I’ve been waiting for a few months to share with you. The reason it took me so long to post it? I had to test it several times to make it juuuuuust right! Poor me, having to “test” brownies…HA! It’s a tough life being a food blogger.
I even had a version that I made just before Mother’s Day a few weeks ago using raspberry jam and black beans, but the silken tofu in my original formula ended up with a lighter, smoother consistency. There is a blend of coconut oil and applesauce in my final version, too, which I tested in several ratios to find the right one. In other words, I really do think after all that
work fun I’ve come up with a winning recipe.
The kind folks at Vitacost.com were intrigued when I told them I was working on a brownie recipe using tofu, and so they even decided to sponsor this post by sending me the ingredients. I’ve included links to their website within the recipe if you want to click through.
This is what the batter of these babies looks like just before baking:
Granted, these Tofu Chocolate Brownies are not necessarily meant to be the healthiest treat in the whole world and they use a good amount of coconut sugar to sweeten, not to mention handfuls of vegan chocolate chips. But, they are good – and I mean, good.
Out of consideration for my nutritarian friends, though, if you’re looking for an oil-free version of brownies, then you might want to consider this one that does include beans as well as almond butter. Or, if you’re looking to cut back on the sugar, then I would suggest you substitute date sugar for the coco sugar in this recipe and just leave out the chocolate chips.
The recipe for this version is here:
- 1 ¼ cup gluten-free flour
- ½ teaspoon baking powder
- ½ teaspoon cinnamon
- ⅔ cup cocoa powder
- 2 cups coconut sugar
- 1 cup dairy-free chocolate chips, plus an extra ⅓ to ½ cup for topping, if desired
- 12.3 ounce package silken tofu
- ½ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- ½ cup applesauce
- 2 tablespoons coconut oil, melted
- Preheat your oven to 350°F. Spray an 8x8” baking dish with non-stick spray and set aside.
- Combine the gluten-free flour, baking powder, cinnamon, cocoa powder, coconut sugar, and chocolate chips in a large mixing bowl. Use a whisk to combine.
- Next, place the tofu, almond milk, vanilla extract, and applesauce in the base of a blender or food processor and process until combined.
- Pour the mixture from the blender into the dry ingredients and use a spatula to stir together. Lastly, stir in the coconut oil.
- Transfer the batter into the baking dish, sprinkle the top with the extra chocolate chips (for extra sweetness, if desired) and bake for 45 minutes. Let cool thoroughly before serving for the best texture and flavor.
For the best texture and sweetness, I recommend chilling the brownies complete before serving. That is, if you can wait that long. Enjoy!!!
P.S. I have a Carrie on Vegan Amazon affiliate store where I list all of my favorite beauty items, kitchen devices, books, and other cool stuff. Check it out and don’t forget to download my app for iPhones and iPads, Vegan Delish, for nearly 175 whole food, plant-based recipes.