A rich, chocolate, vegan, low-fat brownie that certainly doesn't taste low fat!
Ingredients
- whole wheat flour: 0.75 cup
- baking soda: 0.25 tsp
- cocoa powder: 0.25 cup
- salt: 0.125 tsp
- silken tofu: 0.5 pack (12 ounce pack, drained)
- olive oil: 0.25 cup
- white sugar: 1 cup
- vanilla extract: 4 tsp
- squares bittersweet chocolate: 4 piece (1 ounce, chopped)
- dark chocolate chips: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine flour, baking soda, cocoa powder, and salt in a bowl.
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Place the tofu into a blender. Cover, and puree until smooth. Add the olive oil and sugar. Blend for 1 more minute; pour into a mixing bowl and stir in the vanilla extract.
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Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix the melted chocolate into the tofu mixture until well blended. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in the chocolate chips.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.
