I lucked out and got this vegan baking book for free on my kindle recently! This recipe is from the book ‘Vegan Baking Classics’ by Kelly Rudnicki. The book describes these brownies as “a nice balance of fudgy and cakey” that “tastes like rich chocolate”. I think that description was right on the money. This is the first recipe I made out of this book and we all agreed… these brownies were good! 🙂
I can’t help it… I am and have always been a major sweet lover. My kids apparently inherited this trait. Hopefully, they will inherit more of my good traits than my bad ones! Being a parent, its easy to worry too much- you worry about your kids growing up right, if they will make friends easily, you worry about them getting enough exercise, you worry about if they will be kind to others and grow up to become good law-abiding citizens (just to name a few things). I guess that is one reason why I always find myself trying to find ways to make things a little “healthier” (such as using applesauce in place of oil, forgoing shortening or butter when a healthier alternative can be used)… However, you mustn’t forget that some treats are simply meant to be eaten sparingly and when the occasion arises, one should perhaps just “let it be”, and celebrate being alive by indulging in something that is… indulgent!
Chocolate Chip Brownies
- 1/2 cup dairy free shortening (I use Spectrum vegetable shortening)
- 1 cup sugar
- 1/2 cup silken xtra-firm tofu (I use Mori Nu, which is often found on the store shelves with Asian foods, not in the refrigerated section)
- 1 tsp vanilla extract
- 2/3 cup unbleached all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup dairy free mini chocolate chips
- powdered sugar for dusting
In a mixer bowl with a fitted paddle attachment, beat the shortening, sugar, tofu and vanilla. In a separate bowl, mix flour, cocoa powder, baking powder and salt with a whisk. Add the flour mixture to the shortening mixture and mix until just combined. Stir in the chocolate chips with a rubber spatula. Don’t worry – If your mix is very thick, you are doing it right! (You can also stir in some chopped walnuts here if you want!)
Preheat oven to 350 and spread the batter in a sprayed 8×8″ square baking dish. (Like I said, it will be very thick, so you literally have to spread it out as evenly as possible.) Bake for 30 minutes or until a toothpick/knife comes out of the center clean. Cool completely and dust with powdered sugar. Cut into 9 squares and serve!
This is my first time making brownies using silken tofu… but it won’t be the last! I love trying new sweets. In fact, it is hard to keep myself from baking only sweets sometimes! I have always eaten pretty healthy, especially since I went vegetarian (and even more so after becoming vegan… and even more since becoming a mom!). Being a mom has also made me try new things more often since kids can be pretty picky! (Thanks kiddos!)
** THE QUICK FIX ** If you are in a hurry and don’t have time to make homemade brownies (though I find in my experience it is best MAKE time for homemade goodies), Cherrybrook Kitchen has a great selection of mixes for brownies, cakes and more! Most of their mixes are gluten-free & vegan… and did I mention delicious? Duncan Hines’ California Walnut Brownie mix is also vegan.
Stay tuned… I’m starting to think about what muffins, cookies and breads will make it into my Christmas goody bags this year! Any suggestions are welcome!