The best brownies!

[Spencer]

I've been using this recipe for a while (adapted by me from one off a website) and it makes the best brownies I've ever tasted (vegan or otherwise). They're extremely moist and fudgy

Ingredients
1/3 cup flour
2/3 cup cold water
12 oz extra firm silken tofu

1 cup dark chocolate
2 cups brown sugar
2 tsp vanilla

1/2 cup sunflower oil
3/4 cup unsweetened cocoa powder
1 1/2 cups flour
1 tsp baking powder
1/2 cup chopped hazlenuts

Directions
In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and wisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes.

Remove from heat and stir in the chocolate chips, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.

Preheat your oven to 350F/180C.

When mixture is cool enough mix in the oil. (It can take about 20-30 minutes to cool, give it a stir once in awhileand stick it in the fridge to make it cool faster).

Sift the 1 1/2 cups of flour, cocoa and baking powder together. Fold in the tofu mixture with the hazlenuts until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.

[yum]

Mmmmmmmmm sounds yummy
i like to copy and paste recipes and this will be one them
thanks spencer

[cedarblue]

do you HAVE to let in cool inbetween??

its just a question based on impatience really!

[Spencer]

Well the original recipe says that, and I haven't tried it without. I've let it go to lukewarm before and it's turned out ok. I guess it wouldn't make too much of a difference

[Orange-powered]

these sound really good, unfortunately I dont have a blender but I like the idea of using silken tofu..

[absentmindedfan]

Neither do I orangepowered, I use a fork and plenty of elbow grease! This is v. similar to a recipe I use and 'forking' is fine as long as you're sure there aren't any lumps.

[Spencer]

I think a hand whisk would also work fine, but it might take a while to do.

[missbettie]

These are wonderful! I made them for thanksgiving and everyone loved them, before long they were gone! Of course, i didn't tell anyone there was tofu in them....I think they get better after a couple of days too! mmm

[Astrid]

What should extra firm tofu look like? I mean, how do I recognise it in the store?

[missbettie]

What should extra firm tofu look like? I mean, how do I recognise it in the store?

This one requires silken, I have never seen extra firm silken and that is kinda redundant isn't it?

[Astrid]

Yes, I meant to write "extra firm silken tofu". It kind of sounded like an oxymoron, so I was puzzled.

[Spencer]

Apparently...

"There are two main kinds of tofu: silken and regular. Silken tofu, also called soft, silk or Japanese-style tofu has a softer consistency than regular tofu and will fall apart if not handled carefully. You may notice that silken tofu, unlike regular tofu, is sometimes packaged in aseptic boxes that do not require refrigeration. Because of this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration. Both silken and regular tofu can be found in soft, medium, firm and extra firm consistencies. They are made from the same ingredients, but they are processed slightly differently, and are not interchangeable in a recipe."

[Astrid]

Okay, then. But if I can't find extra firm silken tofu, would it be okay to use regular silken?

[Spencer]

The one I've used is Mori-Nu firm silken style, and that works well

[Astrid]

Great. Can't wait to try this recipe!

[KrissStress]

how long do you let these typically stay in the oven? The 45 minute instruction can sometimes leave them a bit hard...

[Spencer]

The recipe says: "Spread evenly in a greased baking pan for 35-40 minutes, OR until a knife comes out clean", not 45 minutes. Keep checking them every so often

[KrissStress]

my mistake

[clare155]

Yum I made these today and they are lush!! I topped it with a peanut butter frosting from vegweb http://vegweb.com/index.php?topic=15134.0

Really lovely but very rich! Thanks for the recipe