March 2, 2012

.dairy-free chocolatey indulgence.

A few years ago I had the privilege of working for a great couple at their doctor's office. They were always bringing in divine, yet slimmed down, goodies for the staff.

These brownies were office favorites and it's obvious why. These guys are silky, dense and moist. They taste like chocolate pudding, in bar form. They are also oil, butter, egg and dairy-free. Perfect for me right now, as I'm dairy-free for la bebe and trying to work on my fitness. Everyone needs a little chocolate fix here and there though and these do the trick.

I switched them up a little bit, as you are also completely welcome to do. Her original recipe calls for 3/4 cup of sugar but I drop it down to 1/2 cup. I also added the ground flax seed and throw some slivered almonds on top. In the past she brought in some that she put nuts into and some that she put chocolate chips into. You really can't go wrong with the add-ins.

Marsha's Brownies makes 16
1 cup whole wheat flour
1/3 cup ground flax seed
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup sugar
10.5 ounces silken tofu
1 teaspoon vanilla extract

Preheat oven to 350 degrees.

Combine the dry ingredients in a large bowl.

Combine the silken tofu and vanilla extract in a blender.

Combine the wet and dry ingredients, mix thoroughly, bake for 20-25 minutes.

It is really that easy so have a somewhat healthy, delicious, chocolate treat for the end of the night!


1 comment:

  1. These look goooood! Did you substitute the silken tofu for milk or eggs....or is that part of the original recipe. I would like to try these..but you know how I am an extreme counter of calories..any clue how many are in a serving...even roughly?