3 ounces firm silken tofu (1/4 the package)
1/4 cup coconut milk
1/2 cup canola oil
1 cup sugar
2 teaspoons vanilla
1 cup flour
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 325. Grease your square brownie pan with non-dairy butter. Puree the tofu, coconut milk, and oil in a blender or food processor. Transfer the tofu mixture to a mixing bowl, use a spatula to scrape down the sides to make sure you get everything. Mix in the sugar and add the vanilla. In a separate mixing bowl, combine the flour, cocoa powder, cornstarch, baking powder, and salt. Create a well in the dry mix, and slowly pour the tofu mixture in and fold until the batter is moist and smooth. Transfer the batter to the pan and smooth the top. Bake for 30-32 minutes. Let the brownies cool for at least 15 minutes before slicing and serving.
Walnut Brownies: Fold 1 cup of walnuts into the batter.
Chocolate Chip Brownies: Fold 3/4 cup chocolate chips into the batter (make sure they're non-dairy)
I love this recipe! I have finally found the perfect vegan brownie recipe for me and my family. It's tastes like a boxed mix, yummy!