Deep chocolate brownies

Yield: 9 servings

Measure Ingredient
½ cup Whole wheat pastry flour
¾ cup Unbleached white flour
1½ teaspoon Baking powder
6 ounces Soft tofu
1 cup Maple syrup
½ cup Water
⅓ cup Pureed prunes
¼ cup Canola oil
2 teaspoons Vanilla extract
1 teaspoon Salt
¾ cup Cocoa powder; (preferably Dutch
\N \N ; processed)
\N \N Confectioner's sugar for dusting; (optional)

Preheat oven to 350 F. Lightly oil an 8x8 inch pan and line the bottom with parchment paper. In a mixing bowl, sift together flours and baking powder.

In a food processor, combine tofu, syrup, water, prune puree, oil, vanilla, and salt. Process until smooth. Add cocoa and process until completely incorporated. Pour into mixing bowl with dry ingredients. Mix well. There may still be a few tiny lumps. Pour batter into prepared baking pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool to room temperature and dust with confectioner's sugar if desired.

By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.

Recipe by: Veggie Life, March, 1999 Converted by MM_Buster v2.0l.

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