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Ingredientes
- 1 c. pureed silken tofu
- 1 Tbsp. distilled white vinegar
- 3/4 c. lightly packed brown sugar
- 1/4 c. unsalted butter, (1/2 stick) melted and cooled slightly
- 1 tsp vanilla extract
- 1/2 c. all-purpose flour
- 1/2 c. Dutch-process cocoa pwdr
- 1 tsp baking pwdr
- 1/4 tsp baking soda Chocolate Ganache for frosting, optional (see separate recipe)
Direcciones
- MAKES 16 LACTO
- Deep and intense as your favorite brownie, these bars have a fraction of the fat. Serve them the day you bake them, preferably while still hot.
- Preheat oven to 350 F. Coat 8-inch square baking pan with cooking spray. (Don't use glass baking pan or possibly bars will get too dark and dry.)
- In medium bowl, whisk together tofu and vinegar. Whisk in brown sugar, butter and vanilla till blended, In large bowl, mix together flour, cocoa, baking pwdr and baking soda. Whisk in tofu mix till just blended. Spread batter proportionately in prepared pan.
- Bake till cake pulls away from sides of pan and feels almost hard in center, about 25 min. Transfer to wire rack to cold till cake is hard sufficient to cut, about 30 min.
- While in pan, cut into bars and serve. Or possibly, to frost, invert cake onto a plate or possibly cutting board. Spread ganache on hot cake and let stand till ganache is hard sufficient to cut without smearing, about 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 45g | |
| Recipe makes 12 servings | |
| Calories 119 | |
| Calories from Fat 39 | 33% |
| Total Fat 4.42g | 6% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 117mg | 5% |
| Potassium 64mg | 2% |
| Total Carbs 17.98g | 5% |
| Dietary Fiber 0.2g | 1% |
| Sugars 13.65g | 9% |
| Protein 1.96g | 3% |
