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No Butter! Rich And Sticky Tofu Brownies Recipe

No Butter! Rich and Sticky Tofu Brownies Recipe
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Serving : 1
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Prepare the ingredients before making No Butter! Rich and Sticky Tofu Brownies in your home. Then, follow these steps below to serve No Butter! Rich and Sticky Tofu Brownies for your family or friends.

Ingredients: No Butter! Rich and Sticky Tofu Brownies

  • 200 grams Silken tofu
  • 1 Egg
  • 100 grams Sugar
  • 70 grams Chocolate chips or a chocolate bar
  • 1 tbsp Milk
  • 30 grams Flour
  • 10 grams Corn starch or katakuriko
  • 10 grams Cocoa powder
  • 1 pinch Salt
  • 1 dash Vanilla extract
  • 1 Chocolate chips (for topping)

How to Make No Butter! Rich and Sticky Tofu Brownies

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make No Butter! Rich and Sticky Tofu Brownies in your home by yourself.

    Step 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.
  • Step 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.)
  • Step 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.
  • Step 4
  • Check the brownies while they're in the oven -they're ready when the chocolate chips are about 80% sunken into the dough.
  • Step 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!
  • Step 6
  • This is the miso strainer (left) and the oil drainer (right) that I used to strain the tofu and dough.
  • Step 7
  • In this variation, I substituted the chocolate with white chocolate, and the cocoa powder with almond flour.
  • Step 8
  • It tastes like New York cheesecake! So delicious - even milkier and smoother then the chocolate version.
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