Description
No oil or butter needed for these chewy vegan brownies. Silken tofu is the secret to making moist and low fat brownies your kids won’t be able to stop eating!
Ingredients
Units
Scale
- 8 ounces organic silken tofu
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 3/4 cup sugar
- 3/4 cup flour
- 1/4 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
- glitter for topping
- crushed candy canes for topping
- For the golden syrup:
- 2 tablespoons water
- 2 teaspoon gold sugar cupcake gems (or cake glitter)
Instructions
- Preheat oven to 350ºF.
- Put tofu in a blender and blend until smooth.
- Pour tofu into a large bowl along with cornstarch and baking powder. Stir well.
- Add the sugar, flour, salt, and cocoa powder, and mix well.
- Add the water and vanilla extract and stir until the batter is smooth.
- Stir in chocolate chips and walnuts and mix well.
- Oil a brownie pan or 8X8 pan with with cooking spray and pour the batter.
- Bake in the oven for 30-35 minutes, until cooked through.
- Take the brownies out of the oven and let cool to room temperature. Slice into individual portions if needed.
- Meanwhile, Add gold sugar and water into a small pot and heat on low. Stir until sugar has melted and turns into a syrup. Turn off the heat and transfer to a small bowl. Let cool for 5 minutes.
- Using a basting brush, paint a layer of gold syrup on each brownie. Sprinkle glitter and crushed candy cane on top.
- Set aside and let cool until sugar has set. Alternatively, you can refrigerate the brownies for about 20 minutes to speed up the process. Serve.
Nutrition
- Serving Size: 1 brownie
- Calories: 182
- Sugar: 18.8 g
- Sodium: 102.5 mg
- Fat: 6.9 g
- Saturated Fat: 2.2 g
- Carbohydrates: 28.3 g
- Fiber: 1.9 g
- Protein: 4.2 g
- Cholesterol: 0 mg
