Double Chocolate Brownies
These are light, yet moist and delicious. This is a dessert treat that is easy to make without any special fat or egg replacers. These freeze well, so don't feel you need to eat the whole thing in one night
Serves: Makes 16 brownies
Prep Time: 15 min
Cook Time: 45 min
Ingredients
Directions
1 Preheat oven to 350 degrees.
2 Combine all the dry ingredients (first 6 ingredients) in a large bowl. Set aside.
3 Place all the wet ingredients (last 4 ingredients) in the bowl of a food processor and process until very smooth and creamy. Add this mixture to the dry ingredients and mix until combined, but do not over mix. Scrape this mixture into a non-stick square baking dish (see hint below) and bake until toothpick comes out clean and top is dry, about 45 minutes.
4 Cool in pan. Remove from pan and cut into squares.
Hints: To easily cut a 12.3 ounce box of silken tofu in half, use a sharp knife and just cut directly through the box with the knife. Store the rest in the refrigerator and use within 2 days. You will need about 3/4 cup of the silken tofu.
Silken tofu can be frozen and it will change the consistency of the tofu somewhat, although not as much so as regular tofu that has been frozen. Freeze silken tofu in the box, then thaw thoroughly and squeeze out all the excess water. As you are squeezing, the tofu will break apart into a soft, crumbled consistency, no longer smooth and silky, which is perfect for making soft scrambled tofu. It will not keep its shape and cannot be sliced after freezing as regular tofu can.
I make these in a square non-stick silicone baking pan. After it has cooled slightly (about 15 minutes) the edges loosen easily from the sides of the pan and then I invert it over a flat dish and remove the entire brownie from the baking pan. Cut into squares before serving. To freeze, wrap in squares in plastic wrap and place in freezer. They only need about 5 minutes to thaw before eating, and are still moist and delicious
