I was so upset when my brownies did this and I immediately googled it and found your post. It’s still upsetting not to have brownies as a vegan… but oh well. =/

Tofu Brownies

Butter – 1/2 cup (1 stick)
Unsweetened Cocoa Powder – 1/2 cup
Sugar – 1 cup
Silken Tofu, pureed – 1/2 cup (equivalent of 2 eggs)
Vanilla Extract – 2 teaspoons
Salt – 1/4 teaspoon
All Purpose Flour – 1/2 cup
Walnuts/chocolate chips/etc – 1/2 cup

Step-by-Step Procedure 1. Preheat the oven at 350F/180C for 15 minutes.

2. Cut the butter into small pieces and add it to a medium sized microwave safe bowl.

3. Melt the butter in the microwave. Mine took 1 minute to melt. First I timed it for 30 seconds, stirred it and kept it for another 30 seconds.

4. Remove the bowl from the microwave and let it stand for a minute.

5. Now add the cocoa powder to the melted butter and combine it well until the cocoa powder dissolves. I used a wire whisk.

6. Slowly add the sugar too and mix it well using a whisk.

7. The mixture will look very stiff, making you wonder if you are doing the right thing. So don’t panic.

8. Now add 1/4 cup pureed tofu and combine it well and then add the remaining 1/4 cup of tofu also and mix it well again.

9. Next add the vanilla and salt too.

10. Add the flour next and mix it until you no longer see any flour and also add the nuts or any other optional ingredients mentioned. Even now the dough is in a semi solid/spreadable butter consistency only. It’s not as watery as a cake batter that you can pour in a pan.

11. Grease a 8×8 inch pan with the butter wrapper and spread the batter evenly and bake it for 25 minutes. (See My Notes)

12. Cool completely before cutting into squares

My Notes: To check for the doneness, the author of the recipe has mentioned that the toothpick inserted should come out with moist crumbs and not clean. Mine did not come like that after 25 minutes, so I baked it for another 3 minutes and even then it did not come like that. So I removed it from the oven anyway and kept the pan on a wire cooling rack to cool. Because of baking a couple minutes extra, I think the top was mildly dry. I would suggest baking it for just 25 minutes and it will continue to bake even after taking it out of the oven giving the correct texture.

2. Cooling completely is a very IMPORTANT point too. So leave it undisturbed until the bottom of the pan is completely cool or for 2-3 hours and then slice it. At first I tried to slice it while the pan was still mildly hot, but was not able to cut properly. So I left it cool overnight and sliced it in the morning and got nice, clean pieces.

As a matter of fact I have yet to find the solution! The brownie recipe I put in my cookbook contains eggs, it is one of only two recipes that does because I just couldn’t get it right without eggs! There are many cakey-type egg-free brownie recipes out there, but I only like the fudgy ones, so my success has been minimal. There is one fudgy recipe for brownies in My Sweet Vegan that I hear is quite good, but I haven’t tried it yet.

Thanks!
love, Jen.

The only bits that went to waste were portions of the very outer crust. I couldn’t even break them on the counter. : (

I can’t wait to see how VeggieGirl’s turn out!

That’s okay Sarah, it looks like I am due for a meme!