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Skinny Bitch in the Kitch, Rory Freedman, tweaked by Susan

Dense and chewy brownies with a rich, smooth texture.


140 g 5 ounces unsweetened vegan chocolate (Not Nestle), chopped
1-1/4 cups sugar
180 ml3/4 cup silken tofu
89 ml6 tablespoons safflower oil
15 ml1 tablespoon vanilla
79 ml1/3 cup whole wheat pastry flour
30 ml2 tablespoons unsweetened cocoa powder (Not Nestle)
120 ml1/2 cup chopped pecans
1 ml1/4 teaspoon sea salt


Preheat oven to 350 degrees. Oil an 8-x-8-inch baking pan and set aside.

In a double boiler or a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.

Transfer the chocolate to a food processor and add the sugar, tofu, oil, and vanilla, and process until smooth. Add the flour, cocoa powder, pecans, and salt, pulsing until just combined.

Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes, until a toothpick inserted into the center comes out clean. Thoroughly cool on a cooling rack before cutting.

Major Ingredients: