I have been wanting brownies since last week. I’m normally not the type, but I am the craving type. I’ve been looking at a lot of recipes since last week, raw, and not raw, healthier vegan, and junkier vegan. The recipe below is what I came up with. It’s an adaptation from VCIYCJ. I really wanted to dry out my dates and make date sugar, but it was getting late. So instead I used brown rice syrup for half of the sugar. I also broke up the cup of flour into a mix of unbleached all-purpose, whole wheat pastry and brown rice flour. I figured the brown rice flour would suck up some of the extra moisture from the syrup. I would probably have subbed some of the oil for applesauce if I had thought of it, but oh well! I also added some decaf instant coffee for a richer taste. The results were bittersweet chocolatey brownies with a nice fudgey middle that were absolutely perfect still warm and topped with coconut milk vanilla bean ice-cream! Yummy!
1/4 package of firm silken tofu
1/4 c. of non-dairy milk (I used almond)
1/2 c. of canola oil
1/2 c. of sugar (I used evaporated cane)
1/2 c. of brown rice syrup
2 tsp. vanilla
1 tbsp. of decaf instant coffee
1/2 c. of unbleached all-purpose flour
1/4 c. of brown rice flour
1/4 c. of whole wheat pastry flour
1/2 c. of unsweetened cocoa powder
1 tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
1. Preheat oven to 325*F and grease an 8×8 pan.
2. Whip up tofu, nondairy milk and oil in a food processor. Transfer to mixing bowl and add sugar, brown rice syrup, vanilla and instant coffee, stirring until well combined.
3. Sift flours, cocoa powder, cornstarch, baking powder, and salt, and add to wet ingredients. Use a spatula to gently combine the ingredients.
4. Pour into prepared pan and bake for 30-35 minutes. Let cool for 15 minutes and serve!