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Rachels Amazing Brownies

What you need: 

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

What you do: 

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.

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Hiii...I jus took my brownies out of the oven a little while ago and my daughter could hardly wait to sample them...Neither could I...I must say they were sooo easy to make and we loooove them... I will be makin these again, and I think I will double the recipe next time... Thanks!! :)>>>


when i made these they were terricifc in taste but did anyone notice they were very thin? mine turned out to be only like a 1/2 inch thick.


these look amazing! i hope to try them soon. and they seem healthier than regular brownies. i figuered out nutritional info. if you use a 9x9 pan and cut it into 9 pieces they are about 155 cals a piece. so this is much healthier and lower calorie than any other. :)>>>


These brownies are fantastic! I made double quantities, and thought the jam flavour might be too strong so I used 3T jam and 1T rice syrup, and I also added chopped walnuts (about 1/3 cup). They have the BEST texture! Really crispy on top and warm and fudgey inside whilst still holding their shape perfectly. Yum.

One thing, on my first try I thought the tofu taste was a little too noticeable, but I forgot about it after a few bites so it can't be that bad!

Mmmmm. The challenge now is not to eat the whole tray at once.....


:D  Wow! These were very good! Served them to some non- vegan friends and they were gone quickly. Could be habit forming....Thanks!


This is one of the first recipes I used on this site and these brownies have become a staple among my friends. Thanks for the great chocholate treat.


These have turned out to be the best vegan brownies I've made so far!

I doubled the recipe but accidentally forgot to double the amount of cocoa- but they still turned out great! Probably because I skimped out a little bit on the sugar (by about 1/4) so they didn't end up overly sweet or anything even without the right amount of cocoa. I also substituted the oil for applesauce and used half whole wheat flour and half white. Instead of soymilk I used unsweetened vanilla almond milk.

The only real problem I had with these is I don't think I think my pan was too deep and not wide enough, so I had to cook the brownies an extra 10-15 minutes in order for the middle to stiffen up. Thats my bad though. Great recipe! ;)b


I'm pretty sure these are fabulous..I covered them in chocolate frosting (from vegweb), so I couldn't just taste the brownie..but the whole thing was excellent! The batter was definitely great. I also used applesauce instead of jam, and used an 11x7 mine weren't very tall. I'll have to try them again by themselves to see if they are cake-y.  ^-^


Wow!  These are amazing!  I made them for some omni friends as a "thank you" for taking care of me in a time of need a few nights ago.  I gave them all away and only kept the parts that stuck in the pan for myself - the crumbs were delish!  I'm sure my friends will love them too!


Decadent chewy fudgy goodness!! I am no longer a brownie-virgin. :) They were surprisingly good for a first try, if I do say so myself. Not that I've had many brownies to judge by...

I didn't have tofu, so I experimented by subbing some quickly home-made applesauce, and one egg replacer. It seemed to do the trick. Bearing in mind that I had to cook them in a ceramic dish, not a brownie pan, because I don't have one... after the prescribed baking time I tested them, and I was concerned that they were too gooey inside, so I left them in a little longer, but they turned out a lovely texture anyway. Might even have been a tad less chewy, a bit more fudgy if I HAD taken them out on time.



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