FOOD: Chocolate Vegan & Gluten-Free Brownies

Hi Made By Girl Readers, Amanda here from A Life Well Lived.  More and more I am finding that friends and family are having to cut things out of their diet for health reasons. I have some friends that are gluten free, some that are vegans and some that don't do dairy. But just because they have dietary restrictions, doesn't mean they can't have dessert. Not in my world!



So in attempt to help them and always have dessert to serve them when they come over for dinner, I have been testing out a brownie recipe that covers all of my bases. A brownie with a secret ingredient that is pretty weird but you can't taste.

Are you ready for it? Tofu. Here is my recipe for chocolate vegan and gluten-free brownies made with tofu. I know it sounds weird but I promise you won't be able to even tell. I tested them out on my husband and he had no idea and still doesn't know -  so don't tell him.




There are a couple tricks and tips to this recipe. If you are making these vegan, please be sure to use vegan chocolate and vegan sugar. Also, when you pull these brownies from the oven once they have a crispy top layer baked on them, they will feel like they are not cooked through but when you allow them to cool for at least two hours the ingredients firm up and look like perfectly baked brownies. They will, I promise but you have to show a little restraint before diving head first - sorry!

 Lastly, if you are like me, please feel free to eat the batter from the bowl with wild abandon. There is nothing raw in the batter so eat away.


 

Chocolate Vegan and Gluten-Free Brownies  

Ingredients:

• 11 oz semi-sweet chocolate, chopped or in chips 
• 1/3 cup cocoa powder 
• 1 3/4 cups granulated sugar 
• 12 oz. silken tofu, blended in a blender or food processor 
• 1 cup coconut oil 
• 2 teaspoons vanilla extract 
• 1 tablespoon espresso or strong coffee 
• 1 1/4  cup gluten-free flour 
• 1 teaspoon baking powder 
• 1 teaspoon kosher salt Method Preheat oven to 350 degrees. 

Line an 8-inch square baking pan with parchment paper. In a makeshift double boiler, melt semisweet chocolate. Stir continually with a heat-proof spatula to prevent burning or hardening, about five minutes. Mix in the cocoa powder and remove the pan from the heat. In a large bowl or stand mixer, combine sugar, tofu, oil, vanilla and espresso. Stir in melted chocolate, then the flour, baking powder and salt. Pour batter into baking pan, making sure that it spreads evenly. Bake for 35-40 minutes, until slightly puffed and top and edges of the brownie get crisp. Remove from oven and let cool in the pan for at least two hour before cutting into squares. Makes about 14 -16 brownies.

 



-post and photos by amanda fredrickson