Tofu Brownies Rock
So I’m curled up in bed catching up with a pile of magazines, and my finger stops on a recipe in the latest issue of Yoga Journal. Triple-chocolate chipotle brownies.
I dog-ear the page and move on to the section about how yoga boosts brain power, which I could use a little more of these days.
A week later, I return to the recipe, scanning it for ingredients, discovering that these aren’t just chocolate brownies – they’re tofu brownies.
A few years ago, I had better-than-good results with a vegan, gluten-free brownie “bite” that was published in Food & Wine. And many of my vegetarian readers know how much I love my tofu pumpkin pie. But tofu in brownies? Could it really pass sweet-tooth muster?
I put the recipe to the test last night. As with many dessert recipes that call for silken tofu, the brownies needed to completely cool and set up overnight. This did not make Mister MA very happy, but I reminded him that his midnight snack could be tomorrow morning’s breakfast instead.
I just cut into the brownies, and let me tell you, these are fudgy-wudgy, not cakey-wakey. Whewee! Expect a wee bit of crumbling, but the flavor is full-on choc, with a little kick from the chipotle chile powder. If chiles in your brownies just sounds wrong, why not try a wee bit of cinnamon instead?
Come on, you know you want to try these.
Today is chat day; talk to me today at 1 p.m. ET for this month’s What’s Cooking Vegetarian.
Triple-Chocolate Chipotle Brownies
Adapted from Jae Steel, author of “Get It Ripe,” as it appeared in the October 2008 issue of Yoga Journal
1/3 cup cocoa powder
A scant cup of semisweet chocolate, chopped (about 4 ounces)
3 ounces unsweetened chocolate (usually packaged as one-ounce bars)
1 ¼ cups granulated sugar
1 cup silken tofu, blended in a blender or food processor
½ cup sunflower or Canola oil
2 teaspoons vanilla extract
¾ cup spelt flour
1 teaspoon chipotle pepper powder (or ½ -1 teaspoon cayenne)
½ teaspoon baking powder
½ teaspoon coarse salt
Preheat oven to 350 degrees.
Line an 8-inch square baking pan with parchment paper and dust with cocoa powder.
In a makeshift double boiler, melt semisweet and unsweetened chocolate together. Stir continually with a heat-proof spatula to prevent burning or hardening, about five minutes. Mix in the cocoa powder and remove the pan from the heat.
In a large bowl, combine sugar, tofu, oil and vanilla with a rubber spatula. Stir in melted chocolate, then the flour, chipotle powder, baking powder and salt.
Pour batter into baking pan, making sure that it spreads evenly. Bake for 35-40 minutes, until slightly puffed. You’ll know it’s done if a skewer inserted in the center comes out relative clean.
Remove from oven and let cool in the pan for two hour before cutting into squares.
Makes 16 brownies.
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