1/3 cup flour, then 1 1/2 cup flour (1 5/6 cup total)
2/3 cup water
1/2 pound/227 grams soft tofu (regular or silken should be fine, but must be soft
1 1/2 cup sugar (original recipe calls for 2 cups! as you wish)
1 teaspoon (tsp) salt
1 teaspoon vanilla
3/4 cocoa powder
1/2 cup oil
1/2 teaspoon baking powder; 2 teaspoon if you desire a more cake-like brownie
Anna, the exchange student
Over low heat in a saucepan or small pot (I prefer the latter), whisk together and leave no lumps: 1/3 cup flour and water.
Whip in: tofu (you can mash/blend tofu until smooth and creamy, prior to adding to pot, or just add it directly from the package).
Stir constantly over low heat until thickened. Pour into a large bowl. Cool completely. At this point, I usually get the rest of the ingredients measured and ready; ten or twenty minutes is plenty:)
To the cooled mixture add: sugar, salt and vanilla. Beat well.
In another bowl mix and then add to the mixture above: cocoa powder and oil.
In another bowl (I use the measuring cup), mix 1 1/2 cup flour and baking powder. Add to the main mixture and stir it up! until there are no lumps.
Bake in well oiled and floured pan(s) at preheated 350F for about 25 minutes or until a fork comes out clean.
I use two pans, each about 5x5 inches, but I don't think it's a picky recipe. If you want the more cake-like brownie, bake for less time, maybe 20 minutes. My oven seems to have evolved a free-will, so use your discretion! It may be ok to simply oil the pan, but I've always oiled and floured, and they slide out very easily. This brownie blew my mind, and the minds of all who know me... you may consider conversion:)