http://www.care2.com/greenliving/rich-chocolate-vegan-brownies.html
Rich Chocolate Vegan Brownies
When one’s been baking with oodles of butter and eggs, like I’ve been doing for so long, the idea of baking without them is a bit confounding. But I am deeply intrigued by vegan baking, and have been pouring over recipes books looking for healthy cookie recipes. In The Vegan Family Cookbook by Brian P. McCarthy (Lantern Books, 2006) I stumbled upon this brownie recipe that I am kind of amazed by. Not only does it negate the need for animal-based ingredients, but it gives the option of including whole wheat flour–hurray!
The only caveat for me here is that is calls for granulated sugar. I’m not a huge advocate for refined sugar, and recommend replacing the sugar with a natural sweetener. I use Sucanat for baked goods that have a rich flavor, it works perfectly with chocolate recipes like this.
1 cup flour (you can use half whole wheat flour here, if you prefer)
3/4 cup cocoa powder
1 1/4 cups sugar (or Sucanat, as noted above)
1/8 teaspoon baking powder
1/2 teaspoon salt
3/4 cups chocolate chips
1/4 cup chopped walnuts (optional)
1/3 cup soy milk
1/3 cup extra light olive oil
1/4 cup silken tofu
1 tablespoon vanilla extract
1. Preheat oven to 350F.
2. In large bowl, whisk together flour, cocoa powder, sugar (or Sucanat), baking powder, salt, walnuts and chocolate chips.
3. In a blender, blend the soy milk, oil, tofu and vanilla.
4. Add blended mixture to the flour mixture in the large bowl and stir until just combined. Batter will be thick.
5. Spread batter out evenly into an 8-inch square, oiled baking dish.
6. Bake for 35 minutes or until toothpick inserted in the middle comes out clean.
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14 comments
add your comment »Vegan chocolate chips do exist! Try Tropical Source Semi Sweet Dairy and Gluten Free Chocolate Chips. They are pretty good!
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it's true, chocolate chips are not vegan. alas! it's okay! use carob chips instead. crises over.
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How is this vegan?? chocolate chips? Where do you find chocolate chips that are vegan????
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wow that looks really good and i hope i make it right.
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I use whole wheat flour exclusively and have never had any complaints. I'm not sure why the hesitation to use all whole-wheat and most recipes, even by natural cook-book writer, recommend up to 1/2 and 1/2. I've been baking using only whole wheat flour for 20 years with no problems - and that includes birthday cakes, cookies, brownies, and challah. So, go ahead, use all whole wheat with impunity! ;-)
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Looks really good! Can't wait to try them. Thanks, and keep up the good work!
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If you don't have silken tofu, you can try your favorite egg replacer (amount for one egg), or try 3 Tbsp regular tofu plus one Tbsp water, or 1 Tbsp ground flax/linseed plus 3 Tbsp water and skip the blender. (If you have whole flax seed, use the blender.) I just tried the flax & water sub for the tofu and the brownies were delicious, and their texture was just right! :)
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JM SI:
The tofu looks like it is in there for texture and moisture so you'd need something that can do that to replace it. You could try a mashed banana or some applesauce maybe? Good luck! Sorry it is so hard for you to find ingredients. :(
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they all sound so yummy..
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Has anyone an idea how one could replace the silken tofu? Here in the Czech Republic, one is lucky to find the hard stuff if any at all. :(
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