No Butter! Rich and Sticky Tofu Brownies
I love brownies, but didn't really want to use a large amount of butter. I was trying to come up with a way to reproduce that rich and sticky texture without butter, and thought of using tofu instead.
Now I find these tastier than regular brownies.
This recipe is about mixing everything together, so using a food processor or a hand mixer will speed things up. (Although it was easy enough to make it manually.) Please adjust the amount of sugar to your liking. My favorite ratio is making it with 100g of sugar - well, that might seem obvious! Recipe by Miwatarou
No Butter! Rich and Sticky Tofu Brownies
I love brownies, but didn't really want to use a large amount of butter. I was trying to come up with a way to reproduce that rich and sticky texture without butter, and thought of using tofu instead.
Now I find these tastier than regular brownies.
This recipe is about mixing everything together, so using a food processor or a hand mixer will speed things up. (Although it was easy enough to make it manually.) Please adjust the amount of sugar to your liking. My favorite ratio is making it with 100g of sugar - well, that might seem obvious! Recipe by Miwatarou
Open in Cookpad AppSteps
- 1
Strain the tofu lightly through a strainer and whisk until smooth. Add the egg and sugar and mix thoroughly. In a separate bowl, combine the chocolate and milk, then microwave for 1 minute. When the chocolate has melted, add that chocolate mixture into the tofu and mix well.
- 2
Add vanilla extract and the other powdered ingredients. Also add salt and mix until smooth. Strain through a strainer as you pour the mixture into the loaf tin. Don't worry if it's still a little lumpy. (Make sure to grease the tin because the dough might stick.)
- 3
Top the surface evenly with chocolate chips. Bake in the oven at 180℃ for 35-40 minutes. It's ready to be served when the surface is dry and spongy when touched. Let it cool in the tin. For an even richer texture, chill in the fridge.
- 4
Check the brownies while they're in the oven -they're ready when the chocolate chips are about 80% sunken into the dough.
- 5
COOKPAD user Harapekoen'nan made a new variation. It uses 150 g of tofu, 2 tablespoons of sugar, and 1 whole banana. I tried it too. It has a nice banana flavor and it's even chewier. It's not too sweet, and the banana and chocolate taste great together!
- 6
This is the miso strainer (left) and the oil drainer (right) that I used to strain the tofu and dough.
- 7
In this variation, I substituted the chocolate with white chocolate, and the cocoa powder with almond flour.
- 8
It tastes like New York cheesecake! So delicious - even milkier and smoother then the chocolate version.
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