Tofu brownies without oil or nut butter

These vegan chocolate brownies with silken tofu are moist, chocolatey, and high in protein!

I love soybeans in all their different forms: as tofu, silken tofu, miso paste, tempeh, or even natto. These vegan chocolate brownies are made with silken tofu. I use unsweetened cocoa powder for the intense chocolate flavor. To incorporate valuable nutrients and healthy fats, you can use ground nuts such as almonds or hazelnuts. The nuts mean that the tofu brownies don’t need any oil, butter, or nut butter.

At the same time, they are moist, chocolatey, gluten-free, anti-inflammatory, hormone-friendly, and blood sugar-friendly. They were also created according to the mood food theory. This means they are also beneficial for your body and your gut feeling. You can find out more about the mood food theory in my blog post or in my cookbook “Ein Bauch voll Glück” (A Belly Full of Happiness)*.

You can find more delicious brownie recipes here:

Pumpkin brownies

Healthy Zucchini Brownies – vegan, glutenfree and oil-free

Psyllium Husk- Sweet Potato Brownies

Fava Bean Brownies | Hclf

Carrot chocolate cake – vegan and easy

Here you can find the video tutorial for the tofu brownies.

Tofu brownies without oil or nut butter

These brownies are hormone-friendly, blood sugar-friendly, and anti-inflammatory. At the same time, they are a pure chocolate delight. The silken tofu makes them wonderfully creamy, while the cocoa and nuts provide an intense chocolate flavor. They are slightly firm on the outside and soft and fudgy on the inside.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course bakings, cake, sweets

Cuisine american

Servings 6 Brownies

Calories 180 kcal

Ingredients

  

• 300 g silken tofu
• 50 g unsweetened cocoa powder
• 80 g hole or ground nuts such as almonds or hazelnuts
• 100 g sweetener of your choice such as coconut sugar, date sugar, or erythritol
• 60 ml plant-based milk
• 1 pinch sea salt
• 1 tsp ground vanilla
• ½ tsp baking powder (optional)
• 30 g chocolate chips (optional, for topping)

Instructions

 

• Preheat the oven to 180°C (upper and lower heat).
• Blend the silken tofu with the sweetener and vanilla in a mixer until creamy.
• If you don't have a blender: Put the silken tofu in a bowl and mash it with a fork. Then stir in the sweetener and vanilla and beat the mixture with a whisk until it is as smooth and creamy as possible.
• In a separate bowl, mix the cocoa powder, ground nuts, salt, and optional baking powder.
• Add the tofu mixture to the dry ingredients and stir everything together until smooth and thick. The consistency should resemble very firm chocolate pudding.
• Pour the mixture into a small, lightly greased baking pan lined with parchment paper and smooth the top. Optionally, you can now sprinkle chocolate chips on top.
• Bake the brownies for 30 to 40 minutes until the surface is firm and the inside is still soft.
• Allow the brownies to cool completely. Only then will they become really fudgy.

Keyword bloodsugar-friendly, brownies, chocolate, chocolate cake, healthy, hormone-friendly

Have you tried the brownies?

Be sure to let me know how you liked them in the comments. If you share a photo of your chocolate brownies on Instagram, feel free to tag me with @annelinawaller and the hashtag  #annelinawaller.

Have fun baking and enjoy!

Yours, Annelina