Eggless Brownies using Silken Tofu
Bake eggless brownies right from scratch using pureed silken tofu as an egg substitute. For a vegan brownie recipe use any oil of your choice instead of melted butter.
Ingredients
- ½ Cup Butter 1 Stick
- ½ Cup Unsweetened Cocoa Powder
- 1 Cup Sugar
- ½ Cup Silken Tofu Pureed Equivalent of 2 Eggs
- 2 Teaspoons Vanilla Extract
- ¼ Teaspoon Salt
- ½ Cup All Purpose Flour
- ½ Cup Walnuts Chopped - Nuts, Chocolate Chips, Chocolate Chunks - Optional
Instructions
- Preheat the oven at 350F/180C for 15 minutes.
- Cut the butter into small pieces and add it to a medium sized microwave safe bowl.
- Melt the butter in the microwave. Mine took 1 minute to melt. First I timed it for 30 seconds, stirred it and kept it for another 30 seconds.
- Remove the bowl from the microwave and let it stand for a minute.
- Now add the cocoa powder to the melted butter and combine it well until the cocoa powder dissolves. I used a wire whisk.
- Slowly add the sugar too and mix it well using a whisk.
- The mixture will look very stiff, making you wonder if you are doing the right thing. So don't panic.
- Now add ¼ cup pureed tofu and combine it well and then add the remaining ¼ cup of tofu also and mix it well again.
- Next add the vanilla and salt too.
- Add the flour next and mix it until you no longer see any flour and also add the nuts or any other optional ingredients mentioned. Even now the dough is in a semi solid/spreadable butter consistency only. It's not as watery as a cake batter that you can pour in a pan.
- Grease a 8x8 inch pan with the butter wrapper and spread the batter evenly and bake it for 25 minutes. (See My Notes)
- Cool completely before cutting into squares.
Notes
- To check for the doneness, the author of the recipe has mentioned that the toothpick inserted should come out with moist crumbs and not clean. Mine did not come like that after 25 minutes, so I baked it for another 3 minutes and even then it did not come like that. So I removed it from the oven anyway and kept the pan on a wire cooling rack to cool. Because of baking a couple minutes extra, I think the top was mildly dry. I would suggest baking it for just 25 minutes and it will continue to bake even after taking it out of the oven giving the correct texture.
- Cooling completely is a very IMPORTANT point too. So leave it undisturbed until the bottom of the pan is completely cool or for 2-3 hours and then slice it. At first I tried to slice it while the pan was still mildly hot, but was not able to cut properly. So I left it cool overnight and sliced it in the morning and got nice, clean pieces.
Nutrition
Serving: 1 Brownie | Calories: 149kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 83mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 178IU | Vitamin C: 0.05mg | Calcium: 12mg | Iron: 1mg
