I made these for a bake sale to benefit SPECIEES . I wanted to offer something that was gluten free since there seems to be more and more demand for it. This recipe uses almond meal flour and cornstarch instead of white flour so it has a great taste and no xanthan gum was needed. I have found that blended silken tofu is best egg replacement in brownies. The resulting product is rich in choclate taste and decadent in texture. Yumm!
1/2 cup Non-Dairy Margarine, melted 1/2 cup Cocoa, unsweetened
1 cup Organic Unrefined Cane Sugar
½ cup Silken Tofu, blended
1 tsp Vanilla
2 Tb Corn Starch
1/2 cup Almond Meal Flour
1/2 tsp Baking Powder
1/4 tsp Salt
In a food processor, blend the silken tofu until smooth. Scoop out ½ cup and reserve left over for other baking or for making a “pudding” by blending the tofu with melted chocolate chips and sugar or make a “ creamsicle ”.
Combine the melted butter and cocoa, stirring to combine. Add sugar, blended tofu and vanilla and beat until smooth. Add the almond flour, cornstarch, baking powder and salt and mix to combine. Scoop the batter by the spoonful into a greased mini muffin pan, filling each space about 2/3 full. Bake at 350°F for 15 minutes and then let cool 15 minutes. Makes 32 brownies bites.