1

ABOUT THE RECIPE:

These moist and gooey treats incorporate two types of dark chocolate, plus cocoa powder to produce a super-fudgy, triple-chocolate delight. Tofu stands in beautifully for the eggs in this tasty vegan version of a classic brownie!

Makes 8 to 10 servings

2

INGREDIENTS:

2/3 cup vegan buttery spread, melted, (plus more un-melted for coating pan)
2 cups whole wheat flour
1½ cups unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
1¾ cups brown sugar
2 cups plain or vanilla dairy-free milk
12 ounces soft regular or silken tofu, well drained
1¾ cups vegan dark chocolate chips
3½ ounces vegan dark chocolate, (snack-style bar, not unsweetened baking chocolate, 55% to 70% cacao), chopped into small pieces
Confectioners’ sugar, for dusting (optional)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat a 13 x 9-inch baking pan with vegan buttery spread.

Put the flour, cocoa powder, salt, and baking powder in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.

4

Put the dairy-free milk, tofu, and melted vegan buttery spread in a blender and process until smooth and creamy. Add to the flour mixture and stir until incorporated. Fold in the chocolate chips and chopped chocolate bar.

Spoon the mixture into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until firm and slightly crusty on top.

5

Put the pan on a wire rack. Let cool completely before cutting into squares. Transfer to a decorative platter and serve dusted with confectioners’ sugar if desired. Stored in an airtight container in the refrigerator, leftover brownies will keep for about 4 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

These moist and gooey treats incorporate two types of dark chocolate, plus cocoa powder to produce a super-fudgy, triple-chocolate delight. Tofu stands in beautifully for the eggs in this tasty vegan version of a classic brownie!

Makes 8 to 10 servings

2

INGREDIENTS:

2/3 cup vegan buttery spread, melted, (plus more un-melted for coating pan)
2 cups whole wheat flour
1½ cups unsweetened cocoa powder
½ teaspoon salt
¼ teaspoon baking powder
1¾ cups brown sugar
2 cups plain or vanilla dairy-free milk
12 ounces soft regular or silken tofu, well drained
1¾ cups vegan dark chocolate chips
3½ ounces vegan dark chocolate, (snack-style bar, not unsweetened baking chocolate, 55% to 70% cacao), chopped into small pieces
Confectioners’ sugar, for dusting (optional)

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat a 13 x 9-inch baking pan with vegan buttery spread.

Put the flour, cocoa powder, salt, and baking powder in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.

4

Put the dairy-free milk, tofu, and melted vegan buttery spread in a blender and process until smooth and creamy. Add to the flour mixture and stir until incorporated. Fold in the chocolate chips and chopped chocolate bar.

Spoon the mixture into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until firm and slightly crusty on top.

5

Put the pan on a wire rack. Let cool completely before cutting into squares. Transfer to a decorative platter and serve dusted with confectioners’ sugar if desired. Stored in an airtight container in the refrigerator, leftover brownies will keep for about 4 days.

Triple Chocolate Vegan Brownies
My Triple Chocolate Brownie recipe is featured on YouTube in our “Vegan Chocolate Desserts” show. Watch HERE.
Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary EditionLearn more about this wonderful book and buy a signed copy HERE.
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