Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Rachel Branwen,
whereispeanut@yahoo.comRachels Amazing BrowniesIngredients (use vegan versions): 1/4 cup firm tofu
1/4 cup soy milk
2T fruit jam
1T vegetable oil
1t 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 to add, if desired
Directions: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
Simply:
1) Puree the tofu and soymilk till smooth; pour mix into bowl
2) Add the other liquid ingredients, mix, then add the dry ones and mix again.
3) Add whatever additions you might like (I add a few slivers of dark chocolate) pour batter (and smooth it around, because it should be quite thick) into an oiled and floured pan and bake at 350F (175C) for 25 min.
Voila! Just see if you can keep any around for longer than 24 hours!
** Tip: 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
Enjoy!
Serves: 4-6
Preparation time: 20 Min
I just tried these last night and they were polishe'd off within the hour! I don't know if I made them wrong, but they didn't come out of the pan very well; they just crumbled. So, we all had piles of brownie on our plates, but they still tasted awesome! I added some walnuts and carob chips too. YYYYUUUUMMMM!!! Thanks for the recipe
Archived comment by: weluvcowz
i highly recomend replacing the oil with soybean butter (the peanut butter-esque stuff, not a butter substitute). It gives them that weird somewhat nutty brownie taste. and more protein! i also used applesauce instead of jam. i would say that these do tickle my fancy. also very good with chocolate-mint frosting!
Archived comment by: zygoat
I was very pleasantly surprised by these. For using such little oil, they had that wonderful brownie consistency. My tofu-prejudiced brothers just gobbled them up!
Archived comment by: tkm256
these are great. the first time i made them i thought the jam flavour was a bit too strong, and they were really thin. so this time i doubled the recipe and baked them in a 9x13 pan. also, in doubling the recipe i used 2T jam and 2T applesauce instead of 4T jam. they've still got a raspberry flavour, but its more subtle. excellent! thanks for the recipe!
Archived comment by: mooose
holy brownies! these are excellent! i did add 1 1/2 tbsp apple sauce because the batter seemed a little dry. i doubled the recipe and i am so glad i did! i baked it as one batch, for 25mins and it was perfect. i served it with strawberry icing (
http://www.boutell.com/vegetarian/frosting.html). thanks rachel!
Archived comment by: shinjiko
oh my goodness, i was in need of a chocolate fix really bad so i made these. these may have been the best brownies ive ever tasted. i used red raspberry jam, and instead of using flour for the pan, i suggest greasing the pan, then coating it in cocoa powder...that way, it all tastes chocolatley and there's no white discoloration from the flour. oh, i also added a bag of ghirardelli double chocolate chips. guite deadly
Archived comment by: jmecarmelbarney
