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Triple Chocolate Tofu Brownies

This recipe for triple chocolate tofu brownies is for rich, chocolatey, vegan, low-fat brownies that certainly don't taste low fat!
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 2 hours
Course Snack
Cuisine French
Servings 12 people
Calories 2875.9 kcal

Equipment

  • 1 8-inch-square baking pan
  • 1 Blender
  • 1 Double Boiler (or a heatproof bowl set over a simmering saucepan)
  • 2 Mixing Bowls (medium and large)
  • 1 Rubber Spatula

Ingredients
  

Main

  • ¾ cup whole wheat flour
  • ¼ cup cocoa powder
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ 12 ounce package silken tofu, drained
  • 1 cup white sugar
  • ¼ cup olive oil
  • 4 teaspoons vanilla extract
  • 4 1 ounce squares bittersweet chocolate, chopped
  • ½ cup dark chocolate chips

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  • Combine flour, cocoa powder, baking soda, and salt in a bowl; set aside.
  • Place tofu in a blender; cover. Blend until smooth. Add sugar and olive oil; blend for 1 minute. Pour into a bowl; stir in vanilla extract.
  • Place bittersweet chocolate squares in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching until chocolate is melted. Stir melted chocolate into tofu mixture until combined. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in chocolate chips; transfer to the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.

Notes

1. Achieving a truly smooth tofu base is paramount. Blend the silken tofu until it's completely free of any granular texture to ensure a silky, consistent brownie. 2. For the best flavor, invest in high-quality bittersweet chocolate and dark chocolate chips. The nuances of superior chocolate will significantly elevate the final taste profile. 3. When melting the chocolate, do so gently over a double boiler, avoiding direct heat or aggressive stirring to prevent seizing or scorching. 4. Once the dry ingredients are added, mix only until just combined. Overmixing will develop gluten, leading to tougher, less tender brownies. 5. Allow the brownies to cool entirely in the pan before slicing. This is crucial for setting the tofu-based batter and achieving clean, firm cuts.