Friday, April 24, 2009
Amazing Brownies....I'm not kidding. I've tweaked and tweaked, played and played with brownie recipes. My all time favorite calls for 5-6 eggs and butter and sugar and they taste SO good and are a heart attack on a plate.
The Sneaky Chef has one made with a spinach/blueberry puree which I think it good, but they were cakey and 22 sent me back to the search.
Finally, we found one we adapted. Fudgy vs cakey, delicious with little or no funky tastes or texture. And we can feel good about it.
3/4 cup of chocolate chips melted (the darker the better)
1/2 pkge of tofu (12.5 to 14 oz brick, I use firm) (discard the water)
1/4 cup canola, sunflower or walnut oil.
1 cup sugar
1 Tablespoon coffee or flavored extract (vanilla)
1/3 cup whole grain flour (I dump old fashioned oats in the food processor or blender to make whole grain flour which you can mix with other flour or use alone)
2 Tablespoons cocoa powder
1/4 teaspoon salt
Oil 9x13 pan. Preheat oven to 350. Dump tofu (without the water it floats in!) in food processor or mixer, blend, add sugar, oil, salt, melted chocolate, and coffee. Blend til smooth and uniform in color. Add cocoa, and flour, mix so you don't have a cloud of cocoa powder hit you in the face when you turn on machine, and blend til mixed. Spread out in pan and bake approx 20-24 minutes.
These stay gooey and fudgy vs. cakey. Taste good chilled or right from oven. Double the recipe and use all the tofu and bake two pans... freezing the extra brownies for another occasion and/or individually as treats. This recipe is one I found in a cookbook that called for additional sugar and oil and I've adapted it (shaving off 1/3 cup sugar, 2 TBSP oil) because the originals were overtly sweet and had an oily residue. I also changed some measurements to make things a bit easier to measure.