Triple Chocolate Tofu Brownies Recipe -
Triple Chocolate Tofu Brownies Recipe
  • READY IN 2 hr

Triple Chocolate Tofu Brownies

Recipe by  

"A rich, chocolate, vegan, low-fat brownie that certainly doesn't taste low fat!"

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Ingredients Edit and Save

Original recipe makes 1 8-inch square pan Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    2 hrs


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan. Combine flour, baking soda, cocoa powder, and salt in a bowl.
  2. Place the tofu into a blender. Cover, and puree until smooth. Add the olive oil and sugar. Blend for 1 more minute; pour into a mixing bowl and stir in the vanilla extract.
  3. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Mix the melted chocolate into the tofu mixture until well blended. Stir in flour mixture until thoroughly combined, about 3 minutes. Fold in the chocolate chips.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool before slicing into bars.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2010

I used coconut oil instead of olive oil and stevia instead of sugar. One word AWSOME!

Most Helpful Critical Review
Jul 15, 2010

This was not to my liking.


13 Ratings

Aug 17, 2010

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.

Nov 02, 2010

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!

Feb 15, 2014

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.

Apr 16, 2014

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!

Sep 04, 2012

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.

Sep 22, 2013

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!


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 55 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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