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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.

Preparation Time: 
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

These are fantastic. I subbed extra applesauce in place of the jam and vegetable oil, and for the half cup of flour I used gound up oats and quinoa. I added five million choc chips and walnuts too and now I'm sitting here stuffing my face with these haha

Having had awesome luck with the cannellini blondies recipe on this site, am now soaking black beans from Whole Foods to make vegan black bean brownies next  Cool

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Is it ok to replace the jams with energ egg replacer instead?

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I'm about to make a second batch of these just so I can eat the batter while waiting for the first batch to bake. AMAZINGLY DELICIOUS! (And the kick ass thing about it being vegan is that there's zero chance of salmonella poisoning if you just eat the batter and/or conveniently forget to put it in the oven!)

Side note - it's really important to puree the tofu/milk mixture very well, otherwise the batter ends up with visible chunks of tofu in it when it goes into the oven.

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I substituted the margarine with canola oil and it worked out great. Really easy and tasty recipe, my favourite part was the batter though, it tasted awesome. ;P

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Mmm! I'm eating these as I type. I made mine with rice flour, walnuts, and used grape jelly 'cause we didn't have any jam. They taste great! Maybe a slight grape jelly-ish aftertaste but I don't think I'd notice it if I didn't know it was in there, haha.

My only complaint: these came out pretty thin and I was just barely able to spread the batter in a 4x6 pan. This seems to happen with every single brownie recipe I try apart from boxed versions and I'm perplexed as to why, because I followed the recipe exactly. =( So next time I think I'd double it. Otherwise, very very good.

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I used whole wheat pastry flour, and a slightly unripe banana. To be honest, at first I thought it wasn't very good- dry instead of moist, and not as sweet as it could have been. The chocolate chips on the top really helped it, but it still didn't remind me of a brownie.

Then, I leftit out on the counter overnight, and it tasted wonderful! Not like a brownie, but brownie-flavored cookies. They were so chocolatey! I'd make them again, next time having the chocolate chips be integrated instead of just on the top.  :)

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These were GRRRREAT!!! I followed the recipe exactly, but made them in (smallish) glass pie pan since so many people said they were thin. I topped them with "The Best Buttercream Frosting" (http://vegweb.com/index.php?topic=24311.0). They were so sweet, they literally made my teeth hurt...in the best way!  ;)b

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I think these brownies get better everytime I make them. Yesterday I added a couple handfuls of dried cranberries to the batter and WOW, they were amazing. I think I will experiement with some other dried fruits. Can't wait!!!

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These brownies really are amazing!  I used black cherry preserves for the jam and decreased the sugar to ~1/2 cup.  I also used a drop of almond extract.  My husband, who swears he can detect tofu a mile away, absolutely loved them and still hasn't figured it out!  The batter was SUPER thick and there was barely enough to cover the bottom of an 8x8 pan...so my brownies are a little thin but they're still great!  I added a handful of chocolate chips to the top and it was the perfect touch.  Also, I used my food processor to mix the batter (started with tofu and other wet ingredients and just added in the dry).

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These were really good! I've never made brownies before, but these turned out really well...i was a little worried about the tofu cuz my friends are really picky eaters, but no one even noticed there was tofu in them!!

Thanks for the great recipe, will definately do again now that i have made brownies!

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