Scant 1/2 cup smooth peanut butter
2/3 cup agave
3/4 cup cocoa
1/2 cup flour
1 teaspoon vanilla
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup silken tofu (blended smooth and then measured)
A few tablespoons applesauce (optional)
1) Preheat oven to 350 degrees Fahrenheit. Grease an 8X8" baking pan.
2) Whisk together dry ingredients. Add in everything else, using a spatula to mix. It will be extremely thick, like a paste. You can add a few tablespoons of applesauce to make it easier to mix. You can also use a hand beater to make this easier.
3) Pour batter into the baking pan and smooth it until evenly distributed. Bake for 15 to 20 minutes, until a toothpick comes out clean.
NOTE: Fresh from the oven, these babies are a bit dry. A glass of soy/rice/whatever milk is recommended with them. They aren't very sweet, just very chocolaty and peanut buttery. Put them in the fridge for a while (few days) and they moisten up and taste more chocolaty than peanut buttery. I love them topped with Carrot Cake Rice Divine and hot fudge sauce. But then again, I'm pretty weird :)
They are also relatively low-calorie-- about 110 calories per brownie.
Source of recipe: I made this recipe up while stuck inside during a hurricane.