Tasty Tofu Brownie Snacks Recipes

Steps:

• Puree the tofu, non-dairy milk and oil until smooth and fluffy. Transfer to a mixing bowl. Use a fork to vigorously mix in the sugar and vanilla.
• Sift in flour, cocoa powder, cornstarch, baking powder and salt.
• Use a spatula to mix batter until smooth. Transfer to an 8X8 greased baking pan and smooth out the top.
• Bake in the preheated oven at 325°F/150°C for 25 minutes or until set.
• Remove from the oven and let the brownies cool for at least 15 minutes before slicing and serving.
• Enjoy.

Steps:

• Grease a 9x13-inch (23x33-cm) dark metal pan with softened butter, then line with parchment paper, leaving overhang on all sides. Grease the parchment with softened butter.
• Combine the chopped chocolate, ¼ cup (30 g) of cocoa powder, and espresso powder in a heatproof liquid measuring cup or medium bowl and set aside.
• Add the butter to a small saucepan over medium heat and cook until the butter just comes to a vigorous simmer, about 5 minutes, swirling the pan occasionally. Immediately pour the hot butter over the chocolate mixture and let sit for 2 minutes. Whisk until the chocolate is completely smooth and melted, then set aside.
• Combine the granulated sugar, brown sugar, vanilla extract, salt, and eggs in a large bowl. Beat with an electric hand mixer on high speed until light and fluffy, about 10 minutes. It will be similar to the texture of very thick pancake batter.
• With the mixer on, pour in the slightly cooled chocolate and butter mixture and blend until smooth.
• Position a rack in the middle of the oven and preheat to 350°F (180°C).
• Sift in the flour and remaining cocoa powder and use a rubber spatula to gently fold until just combined.
• Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake until lightly puffed on top, about 20 minutes.
• Remove the baking pan from the oven using oven mitts or kitchen towels, then lightly drop the pan on a flat surface 1-2 times until the brownies deflate slightly. Sprinkle with flaky sea salt.
• Return the pan to the oven and bake until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through, about 20 minutes more. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool.
• Set the brownies on a cooling rack and cool completely in the pan.
• Use the parchment paper to lift the cooled brownies out of the pan. Cut into 24 bars and serve immediately.
• Enjoy!

Steps:

• Preheat oven to 350 degrees.
• Cut a piece of wax paper to fit in bottomof 8x8 baking pan.
• With paper removed grease bottom and sides of pan with vegetable shortening.
• Place waxed paper on top of greased pan bottom and grease top of waxed paper.
• In food processor fitted with metal chopping blade, process all dry ingredients.
• Empty into small bowl and set aside.
• Place all wet ingredients in work bowl, and process until smooth, scraping the bowl sides occasionally.
• Add dry mixture al at once.
• Pulseto blend until dry ingredients are just moistened.
• Scrape mixture into prepared pan, sprinkle with nuts.
• Bake for 22 minutes or until brownies pull away from sides.
• Let cool for 15 minutes before turning out.