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.
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.