Marie's More-ish Brownies

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Marie's " More-ish " Brownies

 

Recipe By :Dreena Burton

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 cup unbleached all-purpose flour

1/2 cup cocoa powder

1/2 teaspoon baking powder

3/4 cup unrefined sugar

1/4 teaspoon sea salt

1/2 cup soft tofu

1/2 cup water -- plus 2 tablespoons

1 teaspoon pure vanilla extract

2 tablespoons ground flax meal

3/4 cup non-dairy chocolate chips

2 tablespoons canola oil -- generous

1/4 cup non-dairy chocolate chips -- crushed

 

 

 

 

My mother uses the term " more-ish " to describe foods that entice you back for

more. These brownies are just that, so moist and " chocolatey " . . .try to eat

just one, Mom!

 

I occasionally like to substitute some Kamut flour for the white, between

1/4-1/2 cup. It is healthier than white flour, and it also adds some texture.

 

These brownies are thick, but if you want more shallow brownies, you can divide

the batter between two pans. The baking time will reduce to roughly 24-27

minutes.

 

Try adding 1/4 cup toasted nuts, or for " Black Forest " brownies, add some dried

cherries.

 

Preheat oven to 375F. In a bowl, sift together flour, cocoa powder, and baking

soda. Stir in sugar and salt, and mix well. In a food processor or with a hand

blender, combine tofu, water, vanilla, and flax meal, and puree until very

smooth. In a pot over boiling water, melt the 3/4 cup chocolate chips (for tips

on melting chocolate, see p. 36). Add melted chocolate to tofu mixture and puree

until completely smooth, scraping down the sides of the bowl a couple of times.

Stir this mixture into dry mixture. Add canola oil just as it comes together,

mixing until just well combined. Pour batter into a lightly oiled 8 " x8 " baking

pan (see sidebar). Sprinkle on 1/4 cup crushed chocolate chips, and press

lightly into batter. Bake for 30-35 minutes (longer for firmer brownies, and

shorter for softer " gooier " ones). Remove from oven and let cool in pan. For

best results, chill the brownies in the refrigerator before cutting. Makes 12-16

brownies.

 

For 16 brownies, per brownie: Calories: 182; Total Fat: 7.3 g (Sat. Fat: 3.1 g);

Cholesterol: 0 mg; Carbohydrate: 26.4 g; Fiber: 2.6 g; Protein: 3 g.

 

 

 

 

 

 

 

Source:

" The Everyday Vegan "

Copyright:

" 2001 Dreena Burton "

 

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Per Serving (excluding unknown items): 21 Calories; 2g Fat (69.8% calories from

fat); 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 45mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0