|Nutritional Guidelines (per serving)|
|Servings: 16 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
An easy recipe for super-moist and fudgy chocolate fudge vegan brownies, using tofu as an egg replacer, which is also what keeps them super moist!
As a vegan recipe, these brownies are dairy-free, egg-free and cholesterol-free, and with maple syrup instead of sugar, they're also refined-sugar free, which is great for vegans who want to avoid refined sugar.
- 3/4 cup silken (soft) tofu
- 1/2 cup water
- 1/2 cup maple syrup
- 1/2 cup cocoa powder
- 2 tbsp. vegetable oil
- 1 tbsp. vanilla
- 1 1/4 cups flour
- 1 cup sugar
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- Optional: 1/2 cup chopped walnuts
Pre-heat oven to 350 F and lightly grease a baking pan.
In a blender or food processor, process the silken tofu, water, maple syrup, cocoa, oil, and vanilla until smooth.
In a large bowl, mix together the remaining ingredients, except the nuts.
Combine the dry ingredients with the wet ingredients, stirring well to combine. Gently fold in the walnuts.
Pour the batter into the baking pan and bake for about 40 minutes.