I sell more vegan brownies than I do the Classic Fudgy Brownies, That is not because they are better, but because they are more hip. Do not underestimate them though. They are just as good, and some say even better than the real thing.
As with the Fudgy Brownie recipe, this too is the exact recipe I use in my business. Follow the recipe to the letter. Do not attempt to tweak it. I did already. These are as fudgy as brownies should be. No cake-like brownies on my watch.
Attention. You will need a food processor or a blender.
90 grammes of SILKEN tofu. I prefer what you get in the Asian stores, but you can buy it wherever so long as it is the silken kind.
1/2 cup of oil. (about 120 ml) I use rapeseed oil, but sunflower or peanut is fine. A tasteless oil is best.
1/4 cup non-dairy milk (about 60 ml) Oat, soy, almond …. Whatever.
1 cup of sugar (half soft brown and half white if you want)
1 cup of flour — about 160 grammes (I often use half spelt, and half wheat. All spelt is too much!)
1/2 cup of the absolute best cocoa powder you can afford. I use Valrhona.
2 teaspoons of vanilla
1 level tablespoon cornstarch.
1/2 tsp baking powder
1/2 tsp salt
METHOD – as ever, read this through several times before you start.
Line your 8 inch square brownie tin with greaseproof paper/baking parchment/backpapier – whatever you call it.
Have a mixing bowl ready for the brownie batter.
Preheat the oven to 325°f or 162°c (Well, 160°c is fine!)
As with all recipes, put the ingredients out and in front of you. Double check. It is the only way to prepare to bake.
Sift the flour, cocoa powder, baking powder, cornstarch and salt into a bowl. Put it on the side.
Have the sugar ready of course.
Put the tofu, the nondairy milk, and the oil into a food blender/food processor. Put it on high speed and whip the crap out of it, it will become smooth, and fairly thick and creamy. Scrape the sides down as necessary.
Put this tofu mixture into the mixing bowl, add the sugar, and whisk with fervent zeal. Add the vanilla and stir in.
Add your flour mixture, ideally sift it in, but you don’t have to. Fold it into the wet ingredients, until it becomes smooth. You need to maybe use a bit of oomph, it will be pretty thick.
Put the batter into the pan. You can push it down and into the corners with the back of a spoon. It will be too thick to spread out on its own. It will spread out a little during baking so you don’t have to get too manic about spreading it out precisely.
I put pecan nuts on the top because they are so delicious and have a great crunch. That is optional though and you do not have to do that.
Bake them for about 30 minutes. Do not overbake. You will see when they are set it is pretty obvious.
Let them cool. Eat. If there are any left over you can keep them in the fridge or just covered. Depends if you like cold brownies or not.
The above photos are all pics from me doubling the mass. Just so you know.