I felt like making some sweet treats this weekend. This recipe comes from Sarah Kramer's book, 'La Dolce Vegan'. Check out her blog. It's listed on my favourites as Sarah's blog. The usual eggs are replaced here with silken tofu which works really well at both binding the mixture & keeping the brownies moist. Paul's snaffled two already. Don't think they'll be around for long. Oh well, at least as the cook I get first dibs on scraping out the mixing bowl : )
3 comments:
What are the little bobbly bits on top? They look mighty tasty! I made a cheesecake this weekend and would be interested if you could make a really good vegan cheesecake. Tofu again?
The bobbly bits are mini chocolate chips (dark chocolate, of course). You can make a MEAN cheesecake with tofu. The lemon & coconut one they make in Mildred's in Soho is the nicest cheesecake I've ever had. I keep meaning to dig out a recipe & try it.
Tofu also makes a great chocolate mousse. It's such a great ingredient for baking, really adaptable & low-fat too! The secret to baking with tofu is don't tell anyone there is tofu in it till after they're eaten it. Lots of people have an irrational fear of the stuff & won't touch it if they know it's in there. They'll never know if you don't tell them ; )
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