Description:
These brownies are a delicious, low-fat, high-fiber indulgence. Vegans and omnivores will enjoy their rich flavor.
Ingredients:
1 cup Sucanat, Rapadura or brown sugar
4 oz. (1/2 cup) medium-firm tofu or firm or extra-firm silken tofu (1/3 of a box)
1/4 cup water (can be part liqueur of choice, such as Kahlua)
4 teaspoons powdered egg replacer
1 tablespoon coffee (or coffee substitute) granules or espresso powder
1 tablespoon vanilla
1 1/2 teaspoons vinegar
1/2 cup unsweetened cocoa (or carob powder, if you insist)
1/3 cup Bryanna’s High-Fiber Gluten-free Flour Mix
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Higher-fat option: 1/2 cup chopped nuts
Directions:
1. Preheat the oven to 350 degrees F.
2. In a blender or food processor mix until smooth the sugar, tofu, water, egg replacer, coffee granules, vanilla, and vinegar.
3. In a medium bowl whisk together the cocoa, flour, salt, baking powder and soda. Add the cocoa mixture and mix briefly. Add nuts, if using.
4. Pour the mixture into a nonstick or lightly-oiled or sprayed 9" square cake pan. Spread evenly. Bake 25 minutes. Cool on a rack in the pan, then cut into 12 bars.
Makes 12 brownies.
Servings: 12
Nutrient Information:
Recipe from "The Almost No-Fat Holiday Cookbook" by Bryanna Clark Grogan
Special Diet: Gluten Free, Vegetarian, Low Fat, High Fibre
Category: Gluten-Free
Submitted By: Maria Carr
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