1/4 cup firm tofu
1/4 cup nondairy milk (I use soy)
2 tablespoons fruit jam
1 tablespoon vegetable oil
1 teaspoon vanilla
3/4 cup raw sugar (or brown sugar, if preferred)
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
nuts and/or chocolate chips, if desired
1. Preheat oven to 350 degrees F. Oil and flour a pan. Puree the tofu and milk until smooth; pour mix into bowl.
2. Add the other liquid ingredients, mix, then add the dry ones and mix again.
3. Add chocolate and nuts, if using. Pour batter (and smooth it around, because it should be quite thick) into prepared pan and bake for 25 minutes.
I take my brownies out of the oven a little early so they are extra moist--you may prefer yours fully baked, but its an idea at least.
Voila! Just see if you can keep any around for longer than 24 hours!
Source of recipe: I had a few days to experiment with brownie recipes and this is what I came up with. If you are ever making brownies for non-vegan friends, this is the recipe to use (I've already had it non-vegan approved and have been commissioned to make more!) For brownies, they are also very healthy.