When Lucy, author of Lucy’s Friendly Foods, emailed me her post, she said, “These brownies will blow your mind!” I had no doubt. Let’s enjoy this fantastic recipe; a perfect accompaniment to an up coming weekend. Maybe VBU! should have desserts as a Friday ritual? If the contributions come that way I will try to save the desserts for Friday. Read about Lucy’s previous contribution: Chocolate Earthquakes! here. Please follow Lucy on Twitter here. Welcome back Lucy!
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.