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:
Healthy Zucchini Brownies – vegan, glutenfree and oil-free
Psyllium Husk- Sweet Potato Brownies
Carrot chocolate cake – vegan and easy
Here you can find the video tutorial for the tofu brownies.
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Tofu brownies without oil or nut butter
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 milk, 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, milk 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.
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
Amazing!
do i need to add sweetener?
yes, like written in the recipe
Taste was great but mine were a flat and sad looking. Also you dont say when the milk is to be added,
yes you are right. I am sorry, just corrected it. You can see it in the video tho.
Is the milk optional? It doesn’t come up in the instructions, only the ingredients list.
sry I corrected it. Better to use the milk. You can also see it in the video!
I’m craving chocolate cake, badly. I baked it in a 8” square pan and it looked similar to the original.
This very much tastes like chocolate tofu. I don’t know if I like it or not. But it’s definitely curbing my chocolate craving.
Thanks so much for your honest feedback! ❤️ Mine never had a tofu taste, so I think the type of tofu can make quite a difference. I’m happy it still satisfied your chocolate craving!