Vegan Brownies
Hands up if you love brownies.
I know I do. These vegan chocolate brownies are so soft and chewy – they taste just like regular brownies.
The silk tofu creates a delicious egg substitude that gives these brownies that delicious brownie texture. Add in the crunchy walnuts and loads of chocolate flavour and you have one great recipe.
What’s great about this recipe:
- it’s actually healthy
- the texture is so rich and silky
- that deep dark chocolate makes them irresistibly chewy
There’s only one problem with this recipe – I can eat it all day, every day. Chocolate is my number one weakness, and combined with a rich and silky texture it’s a combination I can’t resist.
If you want to play with it, you can change out the nuts, throw in some pecans or whichever nuts you prefer, or even pour in some fresh raspberries. The possibilities are endless and all of them are delicious.
These vegan chocolate brownies are so incredibly delicious, soft and chocolatey – and they are all vegan.
Tip:
For an added depth and richness, I sometimes like to switch the almond milk out and replace it with dark coffee. It intensifies the chocolate flavors and is a chocolate and coffee lovers dream.
Vegan Brownies
Ingredients
- 3/4 cup Flour (regular or almond flour)
- ½ tsp Baking Powder
- 1 tsp Vanilla Powder
- ½ cup Brown Sugar
- 2 tbsp Cacao Powder
- 5 oz Silk Tofu
- 3/4 cup Vegetable Oil
- 0.3 cup Almond milk
- 7 oz Dark Chocolate
- 1 cup Walnuts Chopped
Instructions
- Mix flour, baking powder, vanilla powder, brown sugar and cacao powder together in a bowl. Stir together until everything is blended.In a seperate bowl, mix together the silk tofu with the vegetable oil and almond milk. Pour the dry ingredients slowly into the tofu mix, while stirring everything together until it’s a smooth and blended dough. Sprinkle half of the chopped walnuts into the dough and stir together.Cover a small baking pan with baking paper, before pouring the dough into the pan.Sprinkle the rest of the chopped walnuts on top and bake the cake at 350 Fahrenheit for 25-30 minutes.Take the cake out and let it cool before serving – this lets the chocolate set.Eat as is or serve with fresh berries and ice cream.
