Today's brownies are actually a cheapified version of the Bitchtastic Brownie recipe from Skinny Bitch in the Kitch. I cannot afford fancy ingredients like Sucanat, so I just used plain ol' sugar (although I did go organic). Instead of safflower oil, I rocked the canola. You get the idea.
Ever since I went vegan, I've been looking for a great brownie recipe, and this is a good one. These brownies are fudgy, chewy and deeply intoned with rich chocolate flavor. Yummy!
Make these for your loved one, make them for your "girly time," make them for parties, share 'em or don't. Just promise to give them a try. They are delicious!
Here's my version of the recipe:
5 ounces unsweetened vegan baking chocolate
1 1/4 cups sugar
3/4 cups silken tofu
1/4 cup canola oil, plus more for the pan
1 tablespoon pure vanilla extract
1/3 cup whole wheat pastry flour
2 tablespoons unsweetened cocoa powder
1/4 teaspoon salt
- Preheat oven to 350 degrees.
- Lightly oil an 8x8" baking pan; set aside.
- In the top of a double boiler, or in a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
- Transfer the chocolate to a food processor. Add the sugar, tofu, oil, and vanilla. Process until smooth.
- Add the flour, cocoa powder, and salt, pulsing until just combined.
- Transfer the batter to the prepared pan, spreading it evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Thoroughly cool on a cooling rack before cutting into 9 or 12 squares.