Chocolate Frosted Brownies
15min
5 pers.
30min
Silken tofu
Desserts and snacks
Loved by children
Ingredients
Brownies:
250 g Soykei silken tofu (half the package)
⅔ cup granulated sugar
½ cup butter, melted (or margarine)
2 eggs
1 tsp vanilla extract
1 cup all-purpose flour
¼ cup cocoa powder
1 pinch salt
½ tsp baking powder
½ cup chocolate chips
Chocolate frosting:
200 g dark chocolate, 70% cocoa, chopped (or 1 cup chocolate chips)
¼ cup 15% cream
250 g Soykei silken tofu (half the package)
2 tbsp maple syrup
1 tsp vanilla extract
1 pinch salt
Preparation
Brownies:
- Preheat the oven to 350°F (180°C). Line an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper.
- In a blender or food processor, purée the silken tofu until completely smooth. Add the sugar, melted butter, eggs, and vanilla extract. Mix until creamy and smooth.
- In a bowl, combine the flour, cocoa powder, pinch of salt, and baking powder. Stir in the wet ingredients without overmixing. Add the chocolate chips and gently fold them in.
- Pour into the pan, smooth the top, and bake for 27-28 minutes. The center should be set but still very tender. A toothpick should come out with a few moist crumbs.
- Let cool completely before frosting.
Chocolate frosting:
- Place the chocolate in a bowl. Pour in the cream. Melt in the microwave for 60 seconds. Stir. If the chocolate is not completely melted, return to the microwave for 15 seconds at a time.
- Pour the melted chocolate into the food processor bowl with the rest of the frosting ingredients. Pulse until smooth. Scrape down the sides as needed. Refrigerate until ready to frost the brownie.
- Pour the chocolate frosting over the cooled brownie. Spread evenly. Refrigerate for 1 hour before serving. Store in the refrigerator at all times.
