Surprising Rich Double Chocolate Brownies

If you think of the ingredients in a brownie you most certainly think chocolate, sugar and eggs. With eggs a no-go how can you make a brownie that’s a moist ‘truffley’ bar rather then a ‘cakey’ slice? Surprisingly, the answer is silken tofu.

Brownies made with tofu sound weird and not very appetising, but they’re actually rich, dense and most certainly a proper brownie. This recipe is adapted from one that appears in Vegan Cookies Invade the Cookie Jar – don’t be scared of the tofu – give it a go, you won’t regret it…

Surprising Rich Double Chocolate Brownies (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes a 9 inch square pan full

  • 100g silken tofu
  • 1/2 cup oat milk (or use soya)
  • 1/2 cup sunflower oil
  • 1 cup soft brown sugar
  • 1 tsp vanilla essence
  • 1 cup plain flour
  • 1/2 cup cocoa powder
  • 1 tbsp cornflour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup dairy-free chocolate, chopped

– Preheat the oven to 160 degrees Centigrade/Gas Mark 3

– Line a 9 inch square baking tray with parchment

– In a blender, whizz together the drained tofu, oat milk and oil.

– Transfer to a bowl and whisk in the sugar and vanilla essence.

– Sift in the flour, cocoa, cornflour, baking powder and salt.

– Gently fold the mixture together until well combined.

– Stir in the chopped chocolate

– Pour into the baking dish and level off.

– Bake for 30 minutes

– Cool in the dish before cutting into squares.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

24 thoughts on “Surprising Rich Double Chocolate Brownies

  1. Hi Lucy,

    I’m trying to get in touch with you regarding this post, but can’t find any contact info for you on your site. Can you please email me at geniegrattobloghercom when you get an opportunity?

    Thanks,
    Genie Gratto
    Food Editor, BlogHer

    1. Hi,
      I’m not sure you could use regular tofu – it’s the silky, velety nature of the silken tofu that you need. If you do try, make sure you puree it really well to get the smooth effect
      Hope that helps!
      Lucy

  2. Where would one get silken tofu. I learned to eat tofu at asian resturants because it would take on the flavor of the dish. I love spicy so this will be a treat for my brother if I can find this silken tofu.

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