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| Black Bean Tofu Brownies with Walnuts, Powdered Sugar and Chocolate Icing |
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| Black Bean Tofu Brownies with optional vegan dark chocolate mini-chips sprinkled over just before baking! |
| Ingredients: | ||
| 1 can black beans, drained and rinsed | ||
| 1 box Mori-Nu Soft Tofu, drained | ||
| 1 1/4 cup whole wheat pastry flour | ||
| 3/4 cup Hershey's Dark Cocoa Powder | ||
| 1 cup date sugar | ||
| 2 tablespoons almond milk 2 tablespoons agave syrup | ||
| 1 tablespoon egg replacer powder mixed with 2 tbsp water | ||
| 3/4 teaspoon baking soda | ||
| 3/4 teaspoon baking powder | ||
| 1 teaspoon chocolate extract Pinch of salt | ||
| 1/2 cup boiling water | ||
| Instructions: | ||
| 1. Blend black beans and tofu in blender with milk and agave syrup. | ||
| 2. Combine tofu bean mixture with the rest of the ingredients. 3. Spread batter in | ||
| 9x13 pan, dust the top with mixture of date sugar and cocoa powder and bake at 350 degrees f, for 40 minutes or until dough appears dry and pulls away from sides of pan. | ||
| 4. These taste more chocolatey the next day, but who can wait? Note: I made these once and forgot to put in the flour! When I went to cut them, it was really gooey, but I thought oh well and put a scoop into each serving bowl anyway. It tasted a lot like a warm chocolate souffle, and after two hours cooling at room temperature, the rest of the brownie pan was set up enough that I could cut them into soft brownies. These are not nearly as sweet as traditional brownies, but our tastes have changed since becoming plant-based and we don't seem to need treats to be as sweet as we used to. You may want to add more sweetener for yourself. Optional Chocolate Icing: 2 Tablespoons each powdered sugar and cocoa powder with enough almond milk to make a smooth consistency, just a few drops. Add a drop of chocolate flavoring and a tiny pinch of salt. Drizzle over the top of the brownies to bump up the sweetness.
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