Lisa Lau’s Brownies with a Kick

Prep time: 20 minutes plus waiting | cooking time: 35-40 minutes | makes 12

These are incredibly rich, somewhere between fudgy and cake-y brownies. They are always a hit with vegans-and non-vegans alike. They take a little work, but no one said the perfect vegan brownie would be easy.

Sarah’s Notes: Surprise! They’re vegan. And awesome.

9×13 pan

1/3 cup flour
2/3 cup cold water
12 oz. extra firm silken tofu (the vacuum packed kind, like Mori-Nu)

1 cup semi-sweet chocolate chips (I use double chocolate Ghirardelli)

1 3/4 cups sugar
3/4 tsp. salt
2 tsp. vanilla

3/4 cup good quality unsweetened cocoa powder (Droste or Ghirardelli)
1 1/2 cups flour
3/4 tsp. baking powder
1 tsp. ground cayenne pepper or to taste

1/2 cup oil

In a blender puree the tofu, flour and water until smooth. Pour it into a sauce pan, and whisk constantly over low heat until it thickens (it should not boil, if it starts to turn the heat down). This takes about 10 minutes. Remove from heat and stir in the chocolate chips, salt, vanilla and sugar. Stir occasionally until the chocolate is melted. Set the mixture aside to cool completely.  (It can take about 20-30 minutes to cool, give it a stir once in a while and stick it in the fridge to make it cool faster)

Preheat your oven to 350.

Sift the 1 1/2 cups of flour, cocoa, baking powder and pepper together.

When mixture is cool enough, mix in the oil.

Fold the tofu mixture into the flour mixture until well combined and smooth.

Spread evenly in a greased baking pan for 35-40 minutes, or until a knife comes out clean.