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Nutritional Guidelines (per serving) | |
---|---|
191 | Calories |
7g | Fat |
31g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings: 16 | |
Amount per serving | |
Calories | 191 |
% Daily Value* | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 170mg | 7% |
Total Carbohydrate 31g | 11% |
Dietary Fiber 1g | 5% |
Protein 4g | |
Calcium 94mg | 7% |
*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.
Ingredients
- 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
Steps to Make It
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Pre-heat oven to 350 F and lightly grease a baking pan.
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In a blender or food processor, process the silken tofu, water, maple syrup, cocoa, oil, and vanilla until smooth.
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In a large bowl, mix together the remaining ingredients, except the nuts.
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Combine the dry ingredients with the wet ingredients, stirring well to combine. Gently fold in the walnuts.
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Pour the batter into the baking pan and bake for about 40 minutes.