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.
24 Responses
Yummm this recipe sounds delicious. Thank you for sharing :D.
🙂 no problem
Ahhhhhh we were just talking about how badly we wanted a super rich and chocolate-y brownie recipe! You are our saviour! These look so rich and delicious!
They are very rich, hope you like them x
We made these, and they were so good… we forgot to take a picture!
so pleased they turned out well and you liked them – take a photo next time! x
Wow, I will try to get round to trying this recipe out next week. They look divine!
🙂 thanks. Hope they turn out well
They turned out beautifully! Check my blog for a pic (hannahdoeshealthy.blogspot.co.uk)
They look beautiful! So glad you liked the recipe x
loving this recipe! so simple, yet so awesome!! 🙂
thank you! And no unpleasant eggy taste that bad Brownies can sometime have
I know what you mean 🙂 Thanks for stopping by!
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
Hi genie,
Just saw your comment ping in! I hadn’t noticed my email wasn’t on my blog… I must sort that out!
I’d love to hear from you… My email is lucyparr@me.com
Best wishes
Lucy
Lucy, what is cornflour?
Hi Terri,
It’s known as cornstarch in the US
Hope that helps!
Lucy
Hi, Can you use normal tofu instead of silken for this recipe?
Thanks
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
MMMMMMMMM! I made this stunning recipe & loved it so much! i love silken tofu in my brownies a lot!
I have that same cookerybook too! Your adaptation is even better!
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.
I’m in the UK and buy silken tofu in health food stores…. Or maybe better stocked supermarkets. The mori nu brand is great 🙂