Super Moist Vegan Chocolate Fudge Brownie
These super-moist and fudgy vegan brownies achieve their richness by utilizing tofu as an egg replacer.
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Instructions
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Preheat oven to 350°F and grease a baking pan.
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Process silken tofu, water, maple syrup, cocoa, oil, and vanilla in a blender until smooth.
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Separately, combine flour, sugar, baking powder, and salt in a large bowl.
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Stir the wet ingredients into the dry mixture, then fold in the walnuts.
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Pour batter into the prepared pan and bake for 40 minutes, or until a toothpick comes out clean; cool completely before cutting into 16 squares.
Nutritional Info (per serving)
Calories:
147 kcal
Carbohydrate:
28 g
Cholesterol:
0 mg
Fiber:
1 g
Protein:
3 g
Saturated Fat:
0 g
Sodium:
43 mg
Sugar:
19 g
Fat:
3 g
Unsaturated Fat:
0 g