- 3 ounces firm silken tofu (1/4 of the package)
- 1/4 cup nondairy milk (I used soy)
- 1/2 cup canola oil
- 1 cup sugar
- 2 teaspoons vanilla
- 1 cup flour
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Powdered sugar (optional, the book doesn't include this but I had to add it myself, too good!)
1. Preheat oven to 325. Line an 8x8 inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
2. Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
3. Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
4. Sift the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and smooth out the top. It's okay if the batter doesn't sink all the way into the sides and edges of the pan, as it will spread during baking.
5. Bake brownies for 30 to 32 minutes. Remove the pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving. Sprinkle powdered sugar on top.