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Fudgy Vegan Tofu Brownies

These rich and fudgy vegan brownies are made with a surprising ingredient: silken tofu! Vegan tofu brownies are high in protein but still delicious and easy to make from scratch. 

Ingredients

Scale

For the tofu brownie base:

  • 3/4 cup coconut oil (150g) (unrefined if you don’t mind a coconut taste, otherwise use refined)
  • 1 1/2 cups organic cane sugar (340g)
  • 8 oz silken tofu
  • 2 tsp vanilla extract
  • 1 cup unsweetened cocoa powder (80g)
  • 1/2 tsp coarse salt
  • 1 cup all purpose flour (125g)

For the tofu ganache:

  • 1 c semi-sweet chocolate chips (200 g)
  • 4 oz. silken tofu
  • 1 tbsp agave or maple syrup
  • 2 tbsp coconut oil

 

Instructions

  1. Preheat your oven to 350 F. Line an 7×11 rectangular pan or 9×9 square pan with parchment paper. I recommend lining instead of greasing because these brownies are pretty tough to remove without the parchment paper.
  2. If necessary, gently heat the coconut oil to make it more liquid, waiting for it to cool slightly before using in this recipe.
  3. In a large bowl with a hand mixer or whisk, mix together the coconut oil, cane sugar, 8 oz of tofu, and vanilla extract until creamy and smooth.
  4. Sift in the flour, cocoa powder, and salt and mix with a wooden spoon or rubber spatula until just combined.
  5. Spread the brownie batter into the lined pan, using your spoon or spatula to smooth the surface of the brownies and push the batter into the edges of the pan.
  6. Bake the brownies for 30 minutes until a toothpick comes out clean when inserted into the middle of the pan. If you’re using a different sized pan, you might need to cook the brownies for a longer or shorter amount of time. Let the brownies cool to room temperature in the pan.
  7. To make the ganache, melt the chocolate chips in the microwave or on the stove top. Scrape the chocolate into a blender or food processor and add 4 oz of tofu, 1 tbsp of agave, and 2 tbsp of coconut oil. Blend until very smooth. Use a spatula to scrape the ganache onto the top of the cooled brownies and spread evenly over the surface of the brownies. Transfer the pan to the freezer for 20 minutes to set the ganache before cutting.
  8. Top the brownies with flaky salt and chocolate chips if desired. Store brownies in the refrigerator or freezer to keep the ganache from melting if your home is warm.  They’ll last for several days in the refrigerator or several weeks in the freezer.

Nutrition

Keywords: vegan brownies, tofu, tofu brownies, chocolate

Find it online: https://plantandsoul.com/fudgy-vegan-tofu-brownies/