Get Your Chocolate Fix with these Banging Brownies

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This brownie recipe is deliciously moist and secretly healthier than its brownie cousins (Shhh!). This recipe uses tofu which is a surprisingly versatile food and makes for amazing brownies. The tofu replaces the need for eggs and extra fats (perfect if you’re vegan or have vegan friends!) plus you’re adding protein. I have made these for parties before. No one knows the secret ingredient is tofu and there’s never any left for me to take home. If you’re watching your glycemic index, you can substitute Stevia or Monk Fruit for the sugar (just be sure to follow all directions when using replacements).

Chocolate Tofu Brownies

3/4 cup whole wheat flour
1/4 teaspoon baking soda
1/4 cup cocoa powder
1/8 teaspoon salt
1/2 (12 ounce) package tofu, drained*
1/4 cup coconut oil, melted
1 cup white sugar
4 teaspoons vanilla extract
4 (1 ounce) squares bittersweet chocolate, chopped
1/2 cup dark chocolate chips
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease an 8-inch square pan.
  3. In a bowl, combine flour, baking soda, cocoa powder, and salt.
  4. Place tofu into a blender. Cover and puree until smooth.
  5. Add the coconut oil and sugar.
  6. Blend for 1 more minute.
  7. Pour into a sturdy bowl and stir in the vanilla extract.
  8. Melt the chocolate**.
  9. Mix the melted chocolate into the tofu mixture until well blended.
  10. Mix in flour mixture until thoroughly combined. Fold in chocolate chips.
  11. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.
  12. Cool completely before cutting.
  13. Drizzle with melted chocolate.

*Be sure to check the firmness of your tofu. For brownies, it’s preferred to use a soft tofu.

**You can melt the chocolate many different ways: place the chocolate in a double boiler, stirring until melted; scrape the sides with a spatula to avoid scorching. Or melt the chocolate in the microwave on 30 second increments, stirring regularly, until just melted. Method depends on what you have available.



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About Sarah Begley

Sarah Begley currently resides in Fountain, CO with her husband and three children. Sarah is an Army veteran who deployed to Iraq in 2005 in support of Operation Iraqi Freedom; she served as both a motor transport operator and a medical specialist and was honorably discharged in 2009. Sarah has her B.A. in Communications and M.A. in Strategic Communication. She has a passion for volunteering and has been awarded the Yellow Rose of Texas by former Governor Rick Perry as well as the Commander’s Award for Public Service. Sarah currently works for Foundation for Women Warriors, a non-profit organization that helps women veterans. In her free time, Sarah enjoys playing the piano and violin, baking goodies of all kinds, and reading any historical non-fiction book she can find, with particular interest in British history and military history.

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