Yesterday at the grocery store I bought plenty of silken tofu (we use it a lot here… for Axel’s purees, smoothies, pasta, desserts..) so I had the idea to make brownies. I opened a very awesome book that I have in my book collection, ”Vegan with a vengeance” from Isa Chandra (if you still don’t have it, you should consider checking out the poublic library or buy it, hehe. (For Canadian people, it’s available HERE) I’m a big fan of her books, her recipes always looks sooooooo delicious and they do not only look good, they are good! All that, just to say that I did one of her brownie recipe. Like always, I changed something, haha! I cannot stop doing that, I always have to add my touch when the recipe is not from me.
The result… IT WAS SO GOOOOOOOOOOOOD!!!!!!!!!! So moist, so delicious.. the perfect brownie!!!
3 oz (85g) silken tofu
1/4 cup unsweetened organic soy milk
1/2 cup canola oil
1 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup unsweetened pure cocoa powder
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup all-purpose flour
2 tablespoons chocolate chips
2 tablespoons unsalted cashews, chopped
Preheat oven 325′F
In a food processor, puree the tofu, milk and oil until the mixture is all smooth.
Add the sugar, vanilla, cocoa powder, cornstarch, salt, baking powder. Combine well.
Add the flour and the chocolate chips. Blend until everything is smooth.
Pour the mixture into a square 8inch mold (I always use silicone, it’s such easier to remove after it’s cooked, but you can use a regular one.. don’t forget to grease it!), then sprinkle with chopped cashews.
Bake for 30 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 10-15 minutes and cut into squares.
Serve and Enjoy!