Recipe by Ashely
"A rich, chocolate, vegan, low-fat brownie that certainly doesn't taste low fat!"
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whole wheat flour
1/2 (12 ounce) package
silken tofu, drained
4 (1 ounce) squares
bittersweet chocolate, chopped
dark chocolate chips
I used coconut oil instead of olive oil and stevia instead of sugar. One word AWSOME!
This was not to my liking.
Great recipe with some adjustments... Used 1 package of Tofu and added extra amount of chips. Moist and tasty. Freezes well. Rave reviews from guests.
This is my first tofu recipe ever and these brownies are delicious!! And they have to be good for you...whole wheat flour, olive oil, tofu, dark chocolate. I love it!
I love this recipe because it doesn't make me feel so guilty about eating brownies. I mean c'mon, they have tofu AND whole wheat flour. I added chopped almonds to mine and used coconut oil instead of olive. BTW, olive oil should not be used in sweets or in much baking because 1. The taste and 2. It can't hold the temperature for most baking and gives off a toxic when it hits its smoking point. Coconut oil on the other hand gave these brownies an awesome smell and it has a fairly high smoking point. Also I double boiled the chocolate and the oil together, and then added them to the sugar and tofu. So, I say this is a good starter recipe with some minor changes.
Delicious! These are the best brownies I've ever made. I used the 365 every day value dark chocolate chunks (I got them at Whole Foods) and used Ghirardelli for the bittersweet squares. I also used the whole package of tofu as others have mentioned. I think next time I'll try using coconut oil rather than olive and stevia rather than white sugar. Thank you for this awesome recipe!
This is really good for a tofu brownie. Nothing beats a full fat, rich chocolate brownie but if you are looking for something on the healthier side, then this is really good. It's chocolately and moist. I used coconut oil instead of olive oil because I feel olive oil has a strong flavor that I wouldn't want in my brownie.
Good recipe to use as a base. I made this recipe because we didn't have any bananas to make smoothies with our silken tofu, and my mom challenged me to make tofu taste like chocolate. Instead of olive oil, I used canola oil and canned pumpkin. Since we are not vegans, I included one egg with the tofu, etc. When I had everything mixed up, I thought the consistency was a bit stiff, so I added a bit of vanilla yogurt. The result was moist and tasty!
* Percent Daily Values are based on a 2,000 calorie diet.
Triple Chocolate Tofu Brownies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 95
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