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Tuesday, March 20, 2012

Have Tofu? Dairy-Free Brownies are a breeze!

DairyFree Brownies from S.A.F.E.
I can't lay any claim to the following recipe but feel it is worth sharing with others.    These dairy-free, egg-free, nut-free, vegan brownies are delicious.  In my opinion, they have just the right amount of moisture without being gooey.  It is this particular recipe which made me realize that I need to bake and cook more with tofu.

My friend, Stephanie, made these brownies just so that my daughter could join in the fun of her child's birthday celebration at school.  I followed this recipe (highlighted in green below) exactly and my brownies turned out great.

Here is the link which goes with it.

8 oz. silken tofu, drained
1 1/2 c. plus 6 Tbs. unbleached white flour
2/3 c. water
1 1/2 c. sugar
1 tsp. salt
1 tsp. vanilla extract
3/4 c. unsweetened cocoa
1/2 c. vegetable oil
1 tsp. baking powder

Makes 24 brownies.


Preheat oven to 350 [degrees] F. Grease and flour a 9-inch square baking pan.

In food processor or blender, process tofu until pureed. In small saucepan, mix 1/3 cup flour with water until smooth. Stir in pureed tofu until blended. Cook over low heat, stirring occasionally, until heated through, about 3 minutes. Transfer to medium bowl and let cool completely.

Add sugar, salt and vanilla and mix until well blended. In small bowl, mix cocoa and oil, then stir into tofu mixture.

Stir in remaining 1 1/2 cups flour and baking powder until blended.

Scrape mixture into prepared pan. Bake until top is dry and springs back lightly when gently pressed, about 25 minutes. Set pan on wire rack and let cool, then cut into bars.

I am so grateful to have friends like Stephanie who are always looking for ways to make sure my kids are included in the food festivities!  I hope you enjoy these allergy~friendly brownies as much as we did!

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