These silky tofu brownies have the rich, dense consistency that is required of a good brownie and an earthy chocolaty goodness that will make it very hard for you to stop eating them. The flavor of the almonds pares nicely with the chocolate and give the brownies a bit of texture as well.
ALMOND BROWNIES WITH A SECRET INGREDIENT [VEGAN, GLUTEN-FREE]
5.6 ounces vegan dark chocolate
7 ounces silken tofu (weigh after draining water)
3.5 ounces xylitol
2 ounces almonds
7/8 cup whole spelt flour
.88 ounces cornstarch
2/3 cup non-dairy milk
1 teaspoon vanilla aroma
1/2 teaspoon baking soda
2 ounces chopped almonds, plus some to garnish
Place the silky tofu in the sink drain it for at least 20 minutes. Squeeze all the water out.
Preheat the oven to 350°F. Line an 8×8-inch tray with parchment paper.
Melt the chocolate in water. In a bowl, add the silky tofu with the melted chocolate and beat everything.
In another bowl, combine the flour, starch, baking soda, xylitol, and vanilla.
Add the chocolate mixture to the flour mixture and mix everything.
Add the milk and mix it again. Fold in the chopped almonds.
Put the dough in the lined pan and garnish it with a few chopped almonds. Bake it for 20-25 minutes.
Remove from oven and allow the brownies to cool completely before unmolding.