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VEGAN Double Chocolate BROWNIES (Adapted, slightly, from The Internet):
Ingredients:
• 1/3 cup flour
• 2/3 cup cold water
• 12 oz silken tofu
• 1 cup semi-sweet chocloate chips
• 1 3/4 cups sugar
• 3/4 tsp. salt
• 2 tsp. vanilla
• 1/2 cup margarine
• 3/4 cup good quality unsweetened cocoa powder
• 1 1/2 cups flour
• 3/4 tsp. baking powder
Directions:
1. In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk 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.
2. Preheat your oven to 350.
3. When mixture is cool enough mix in the margarine. (It can take about 20-30 minutes to cool, give it a stir once in a while and stick it in the fridge to make it cool faster).
4. 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.
5. Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.
Variations
Cardamom Coconut Cashew Brownies
Substitute-out the 1/2 C margarine and replace with: 1/4C coconut oil (or coconut cream) + 1/4 C cashew butter
Add 1/2 tsp+ cardamom
Top with toasted coconut flakes
Cinnamon-Chipotle Brownies
Add 1 tsp each: ground cinnamon and chilli powder
Add 1 tsp lime juice
Optional: 1/2 tsp nutritional yeast, if you want a slightly smokey flavour.
Raspberry-Balsamic Brownies
Substitute out 2/3C water and replace with: 1/2C cold water + 2tbsp balsamic vinegar
Replace 3/4 tsp baking powder with 1/2 tsp baking powder + 1/2 tsp baking SODA.
Use berry-flavoured silken tofu
OR
half the tofu, add 6oz raspberries (mashed), and sub out the oil for margarine
sub-out vanilla for 1 tbsp Framboise or similar raspberry liqueur (optional)
*~*~*~*~*
Feel free to share your fancy brownie recipies in the comments!
Ingredients:
• 1/3 cup flour
• 2/3 cup cold water
• 12 oz silken tofu
• 1 cup semi-sweet chocloate chips
• 1 3/4 cups sugar
• 3/4 tsp. salt
• 2 tsp. vanilla
• 1/2 cup margarine
• 3/4 cup good quality unsweetened cocoa powder
• 1 1/2 cups flour
• 3/4 tsp. baking powder
Directions:
1. In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk 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.
2. Preheat your oven to 350.
3. When mixture is cool enough mix in the margarine. (It can take about 20-30 minutes to cool, give it a stir once in a while and stick it in the fridge to make it cool faster).
4. 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.
5. Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.
Variations
Cardamom Coconut Cashew Brownies
Substitute-out the 1/2 C margarine and replace with: 1/4C coconut oil (or coconut cream) + 1/4 C cashew butter
Add 1/2 tsp+ cardamom
Top with toasted coconut flakes
Cinnamon-Chipotle Brownies
Add 1 tsp each: ground cinnamon and chilli powder
Add 1 tsp lime juice
Optional: 1/2 tsp nutritional yeast, if you want a slightly smokey flavour.
Raspberry-Balsamic Brownies
Substitute out 2/3C water and replace with: 1/2C cold water + 2tbsp balsamic vinegar
Replace 3/4 tsp baking powder with 1/2 tsp baking powder + 1/2 tsp baking SODA.
Use berry-flavoured silken tofu
OR
half the tofu, add 6oz raspberries (mashed), and sub out the oil for margarine
sub-out vanilla for 1 tbsp Framboise or similar raspberry liqueur (optional)
*~*~*~*~*
Feel free to share your fancy brownie recipies in the comments!
