Several weeks ago at one of our post-run get-togethers, a few of us were fortunate enough to sample some tofu brownies made by WOOT member Takako Sakugawa. Since some of you requested the recipe (which Takako posted on our WOOT page), I thought I would also add it to our blog so that it’s always available.
In addition to Takako’s tofu brownies, I’m also including a black bean avocado brownie recipe. Before you screw your nose up at it, give it a try – especially if you like the taste of dark chocolate. It’s a very moist brownie with a subtle but not overbearing sweet taste (and if processed well I promise you it will not taste like beans or avocado).
200g tofu (silky soft kind – “kinukoshi”), drained
70 to 100g sugar
1 tbsp milk
10g cocoa powder
few drops of vanilla extract
handful each of chocolate chips and walnuts
1.Preheat oven to 350 degrees F and line a baking pan with baking paper.
2. Put the tofu into a blender or food processor and process until smooth. Add the egg and sugar.
3. Break the chocolate bar into small pieces, mix with the milk in a microwave-safe bowl, and melt gradually in the microwave – about 40 to 50 seconds.
4. Combine the tofu mixture with the melted chocolate, and add the vanilla, salt, flour, and cornstarch, and cocoa. Mix well.
5. Sift the mixture through a strainer to make it even smoother and pour into the prepared baking pan (up to you if you wish to add the chocolate chips and walnuts before spreading the mixture into the pan).
6. Bake for 35 to 40 minutes. Cool and refrigerate overnight – this makes the brownie moist and easier to cut the next day – and it tastes better!
Black Bean and Avocado Brownies
1 tbsp chia seeds
2 tbsps milk (any kind)
1 15oz. can reduced sodium black beans, washed and drained
1 tbsp vanilla
1/2 cup dark brown sugar
3/4 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup dark chocolate pieces (80% to 85% dark, if possible)
1/2 tsp coconut oil
[Notice that these brownies are flourless!]
1. Preheat oven to 350 degrees F. Grease an 8 x 8 inch baking pan.
2. In a food processor puree the chia seeds, milk, beans, avocado, vanilla and brown sugar. Mix really well until the mixture is very smooth. Add cocoa powder, baking soda and baking powder and mix again, very well.
3. Add batter into the pan and spread evenly.
4. In a microwave-safe bowl, melt the chocolate and coconut oil. Do it in 20 to 30 second bursts, until the chocolate is nice and runny. Pour over the batter and spread evenly over the top with a spatula.
5. Bake for 22 to 25 minutes. Let cool completely.