Everyday Chocolate Brownies
Vegetarian Times Issue: February 1, 2006 p.63
These fudgy brownies are really quite light. Soft tofu is the secret ingredient—it moistens and binds the mixture yet, flavorwise, stays in the background. These freeze well and are even tasty eaten directly from the freezer.
Directions
- Preheat oven to 350F. Coat 9x13-inch baking dish with cooking spray. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
- Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.
- Add tofu mixture to dry ingredients, and mix well. Scrape batter into prepared pan. Bake until batter is set and top is dry, 45 to 50 minutes. Cool in pan; cut into bars and serve.
ingredient list
Makes 24 brownies
- 2 1/4 cups natural cane sugar
- 1 1/2 cups all-purpose flour
- 1 1/2 cups unsweetened cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1 cup unsweetened applesauce
- 1 cup soft tofu
- 3/4 cup chocolate soymilk
- 2 tsp. vanilla extract
Nutritional Information
Per SERVING:
| Calories |
124 |
| Protein |
3g |
| Total fat |
1g |
| Saturated fat |
g |
| Carbs |
29g |
| Cholesterol |
mg |
| Sodium |
128mg |
| Fiber |
1g |
| Sugars |
20g |
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