- 1 ¾ cups + 2 TB whole wheat pastry flour
- 1 cups cocoa powder
- 2 1/4 tsp baking soda
- 1 1/8 tsp baking powder
- 1/4 tsp salt
- 1 cup + 2 TB Earth Balance margarine
- 2 ¼ cups +2 TB evaporated cane juice
- 1 box silken tofu
- 1/4 cup lime juice
- 1 tsp vanilla extract
- 2 cups chocolate chips
- ½ of a 15 oz can coconut milk
Something delicious from our bake shop!
Combine first 5 ingredients in a medium bowl. Melt margarine, then whisk in the sugar. Stir until creamy. In a food processor, blend the tofu, lime juice and vanilla until smooth. Whisk the tofu mixture into the margarine mixture. Fold in the dry ingredients, mix until no dry ingredients remain. Grease a 9”x13” baking dish and line bottom with parchment paper. Grease parchment. Pour in the batter and bake at 325°F for about 30 minutes, or until a toothpick inserted in the center comes out almost clean. Cool. Bring the coconut milk just to a boil in a small pot. Add the chocolate chips and let sit for one minute. Whisk until smooth. Set aside for 15-20 minutes or until slightly thickened. Spread frosting over the top of the cooled brownies. Chill until set.