Today I’m just going to let the brownies do the talking.
Just look at that fudgy texture. And that melty chocolate chip.
Don’t you just want to take a big bite?
But wait, there’s more. Not only do these brownies look and taste great, they’re also packed with protein. That’s right, there’s some tofu hiding in there. As always, you can’t taste it. It’s just hiding there to give these chocolate treats a healthful boost.
Also, do you know what the secret for getting through the week is? Chocolate. Lots and lots of chocolate. Get your fix with this brownie recipe. I totally won’t judge if you eat the brownies for dessert, snack, and breakfast.
1 package silk tofu (or firm/extra firm, but it won’t blend in as well)
1/2 cup applesauce
1/2 cup milk
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 tsp vanilla
2 cups oat flour
1/2 cup good quality cocoa powder
1/4 cup raw/turbinado sugar
2 tbsp chia seeds
1/2 tsp baking soda
1/4 tsp salt
1/2 cup chocolate chips
- Preheat oven to 350F. Grease an 8 inch square pan.
- In a blender or food processor, combine tofu, applesauce, and milk. Blend until completely smooth, with no tofu lumps. Pour tofu mixture into a medium sized bowl.
- Add coconut oil, maple syrup, and vanilla to tofu mixture and mix to incorporate. Set aside.
- In a large bowl, mix together oat flour, cocoa, sugar, chia seeds, baking soda, and salt. Add wet ingredients to dry and mix until a smooth, but thick batter forms. Stir in chocolate chips.
- Scoop batter into prepared pan and spread into an even layer. If desired, scatter a few chocolate chips on top for presentation purposes.
- Bake in preheated oven for 20-25 minutes, or until mixture is firm and a toothpick comes out clean (save for melted chocolate). Let brownies cool before slicing into squares and serving.
- Recipe makes 9 large, or 16 small brownies. Will keep for one week in an airtight container in the fridge.
Happy Wednesday everyone! Don’t forget to eat some chocolate!