Last week I posted my favorite recipe for vegan blondies, using the secret ingredient… TOFU!!! Not only does tofu give the blondies a wonderful thick, chewy texture, it keeps them from falling apart without having to use eggs. Plus, it adds a good amount of protein to these cookie bars, making them a pretty darn healthy snack or even a fun, different and YUMMY option for breakfast!
The tofu I buy always comes in a pretty big package — about 12 ounces. You only need to use half that for the blondie recipe, and the remaining tofu will stay good in the fridge for up to three days. That’s it. You’ve got three days to use it or lose it!
Let’s use it to make some mouthwatering vegan brownies!!!
With Valentine’s Day right around the corner, brownies are a wonderful treat to bake! They’re perfect to pop in your kiddo’s lunch as a yummy dessert, and again, with the added protein from the tofu, they’re a much healthier option than a regular brownie or cookie.
What I love about them is how easy they are to make. The recipe is very similar to blondies. It takes just about 15 minutes to whip up the batter, and they bake up in just half an hour.
I’ve had so many compliments on this recipe over the years, that it has definitely become a staple of mine when I’m asked to bring a dish to a party or get-together. I’m one of those “I’d rather bake than cook” type of gals… if you couldn’t tell by looking at my skewed list of recipes (hello, baked goods!), and I always try to sign up to bring dessert if I have an option.
I don’t know what it is about baking vs. cooking. My mom is the same way, unfortunately. I say “unfortunately” because for the last 10 years that we lived together, we both relished the chance to get in the kitchen and whip up a batch of brownies, or cookies, or cupcakes or pies… but we both HATED cooking dinner. If we could only live off of sweets…
Here’s my theory about why I enjoy baking over cooking. It usually doesn’t take very long to make cookies or brownies or a cake, right? That’s a bonus right there. But you also get to enjoy the fruits of your labor for so much longer! Spend an hour and a half making chicken with rice and veggies… it’s gone in under 30 minutes at the dinner table. Spend 45 minutes baking brownies… they last ALL WEEK! See my point here?
Without further ado, here is my recipe for moist and delicious brownies, without the use of milk, eggs or nuts.
Recipe adapted from Vegan Cookies Invade Your Cookie Jar.
- 6 ounces firm silken tofu
- 1/2 cup non-dairy milk
- 1 cup canola oil
- 2 cups sugar
- 2 tsp vanilla
- 2 cups flour
- 1 cup cocoa powder
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp salt