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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 197.0
  • Total Fat: 9.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 126.7 mg
  • Total Carbs: 26.5 g
  • Dietary Fiber: 1.0 g
  • Protein: 2.5 g

View full nutritional breakdown of Amazing Cocoa Brownies (from VCIYCJ) calories by ingredient
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Amazing Cocoa Brownies (from VCIYCJ)

Submitted by: SUNNYH99
Amazing Cocoa Brownies (from VCIYCJ)

Introduction

This is the BEST brownie recipe ever! They are dark and sweet and awesome. And they are vegan! No eggs, butter or other dairy and you won't miss them. Much thanks to Isa Chandra Moskowitz and Terry Hope Romero for this recipe in their wonderful cookbook, "Vegan Cookies Invade Your Cookie Jar". I adapted it just a little, using soft silken tofu because that's all my store had today, and Special Dark cocoa which made them very good. This is the BEST brownie recipe ever! They are dark and sweet and awesome. And they are vegan! No eggs, butter or other dairy and you won't miss them. Much thanks to Isa Chandra Moskowitz and Terry Hope Romero for this recipe in their wonderful cookbook, "Vegan Cookies Invade Your Cookie Jar". I adapted it just a little, using soft silken tofu because that's all my store had today, and Special Dark cocoa which made them very good.
Number of Servings: 12

Ingredients

    3 ounces Mori-Nu, Tofu, silken, lite firm (1/4 of pkg)
    1/4 cup Almond Milk, or non-dairy milk of choice
    1/2 cup Canola Oil
    1 cup Organic Cane Sugar
    2 tsp Pure Vanilla Extract )
    1 cup Organic Unbleached White Flour
    1/2 Hershey's Cocoa Powder
    1 TBS Corn Starch
    1/2 Baking Powder
    1/2 tsp Iodized Sea Salt

    Extras: (be sure to add in calories if adding these)
    3/4 cup organic Semi-sweet chocolate chips or chopped walnuts (optional)
    Vegan marshmallows, small or large cut in 1/4's (optional)

Directions

1. Preheat oven to 325-degrees F. Line a metal (important) 8X8 brownie pan with parchment, letting it drape over the sides for easy transfer to cutting board later.

2.Puree tofu, nondairy milk and oil in blender until smooth and fluffy. Use a spatula to scrape the sides to get it all.

3. Transfer tofu mixture to mixing bowl and with fork vigorously mix in sugar. Add vanilla.

4. Sift in flour, cocoa powder, cornstarch, baking powder, and salt. use a spatula to fold and mix batter until smooth. (Hint: lay 2 wooden spoons across the top of your mixing bowl to rest your sifter so you can measure and add in these ingredients). Transfer the batter to the pan and smooth out the top. It's okay if the batter doesn't sink all the way into the sides and edges of man, as it will spread during baking. Bake brownies for 30 to 32 minutes.

5. Let cook 10 minutes before transferring to cutting board.

Makes 12 delicious, fudgy vegan brownies. Extra goodness: fold in 3/4 cup semisweet chocolate chips before transferring to pan. Or sprinkle some chopped walnuts on top before baking, as in photo. Count extra calories accordingly.

My best variation: I put in 3/4 cup chocolate chips and took 7 large Sweet and Sara vegan marshmallows and snipped them into quarters and folded into batter. Don't be alarmed when marshmallows swell up in the oven, because they go down when cooled. These are the BEST! (not low calorie).

Great with a cold glass of nondairy milk!

Number of Servings: 12

Recipe submitted by SparkPeople user SUNNYH99.






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