Recipe of Perfect No Butter! Rich and Sticky Tofu Brownies

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, No Butter! Rich and Sticky Tofu Brownies. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

No Butter! Rich and Sticky Tofu Brownies Recipe.

You can cook No Butter! Rich and Sticky Tofu Brownies using 11 ingredients and 8 steps. Here is how you achieve it.

Ingredients of No Butter! Rich and Sticky Tofu Brownies

1. Prepare 200 grams of Silken tofu.
2. You need 1 of Egg.
3. Make ready 100 grams of Sugar.
4. Take 70 grams of Chocolate chips or a chocolate bar.
5. Prepare 1 tbsp of Milk.
6. It’s 30 grams of Flour.
7. Prepare 10 grams of Corn starch or katakuriko.
8. Take 10 grams of Cocoa powder.
9. Prepare 1 pinch of Salt.
10. Take 1 dash of Vanilla extract.
11. Prepare 1 of Chocolate chips (for topping).

No Butter! Rich and Sticky Tofu Brownies instructions

1. Strain the tofu lightly through a strainer and whisk until smooth. Add the egg and sugar and mix thoroughly. In a separate bowl, combine the chocolate and milk, then microwave for 1 minute. When the chocolate has melted, add that chocolate mixture into the tofu and mix well..
2. Add vanilla extract and the other powdered ingredients. Also add salt and mix until smooth. Strain through a strainer as you pour the mixture into the loaf tin. Don't worry if it's still a little lumpy. (Make sure to grease the tin because the dough might stick.).
3. Top the surface evenly with chocolate chips. Bake in the oven at 180℃ for 35-40 minutes. It's ready to be served when the surface is dry and spongy when touched. Let it cool in the tin. For an even richer texture, chill in the fridge..
4. Check the brownies while they're in the oven -they're ready when the chocolate chips are about 80% sunken into the dough..
5. COOKPAD user Harapekoen'nan made a new variation. It uses 150 g of tofu, 2 tablespoons of sugar, and 1 whole banana. I tried it too. It has a nice banana flavor and it's even chewier. It's not too sweet, and the banana and chocolate taste great together!.
6. This is the miso strainer (left) and the oil drainer (right) that I used to strain the tofu and dough..
7. In this variation, I substituted the chocolate with white chocolate, and the cocoa powder with almond flour..
8. It tastes like New York cheesecake! So delicious - even milkier and smoother then the chocolate version..