I know everyone always says their brownie recipe is the best, but all I can say is… this is the best brownie recipe I have ever made! The texture is cake-like but fudgy and moist. It is not too dense and not too fluffy, because we all know that a very fluffy brownie is not much different than a piece of cake. I created a tofu mixture to replace the eggs and used a little bit of vinegar to give the brownies some volume. These are amazing, give them a try!
1 1/2 Sticks of butter (12 Tablespoons)
1 Cup + 2 Tablespoons sugar
1/2 Cup unsweetened cocoa powder
2 teaspoons vanilla
1 teaspoon vinegar
4 oz extra firm tofu
1 Tablespoon oil
1 Tablespoon milk
2/3 Cup white flour
3/4 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350. Melt the butter in a small sauce pan and mix in the sugar. Remove from heat and whisk in the chocolate. Let cool slightly and then add the vanilla and vinegar.
In a blender or food processor blend the tofu, oil and milk until smooth and whisk into the chocolate mixture.
Mix flour, baking powder and salt in a mixing bowl. By hand or in a mixer with the paddle attachment, mix in the chocolate mixture little by little until everything is incorporated. Spread mixture into an 8 x 8 inch square cake pan and bake for 25 minutes or until a toothpick or cake tester inserted in the middle comes out clean.
Allow to cool before serving.