These are super moist – right in between fudge and cake. They are reminiscent of a brownie box mix. Sifting is key here…lumps will ruin your precious brownies!
3 ounces firm silken tofu (1/4 of most packages)
1/4 C nondairy milk
1/2 C canola oil
1 C sugar
2 tsp vanilla
1 C flour
1/2 C cocoa powder
1 tbsp cornstarch
1/2 tsp baking powder
1/2 tsp salt
3/4 C choc chips (not in original recipe, but for good measure…)
In a food processor or blender, puree the tofu, nondairy milk, and oil in a blender until smooth and fluffy. Use a spatula to scrape down the sides occasionally.
Transfer the tofu mixture into a mixing bowl. Use a fork to vigorously mix in the sugar, then vanilla.
Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix the batter until smooth. Fold in chips (optional). No eggs here so no need to count your strokes. Transfer the batter to an 8×8” pan lined with parchment paper or well-greased, and spread it out as best you can. It will spread more during baking. Bake at 325* for 30-32 minutes, then remove the pan and let cool at least 15 minutes before serving – however, feel free the start picking at them immediately. Do you really need my permission?
Credit: Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero