I have recently been on a quest to make the best brownie possible. The one that would always come to
mind was one that I would make when I was younger, when I wasn't vegan. I tried several different
recipes, but finally turned to the source: I converted the non-vegan brownie recipe by replacing the
eggs with tofu and the butter with margarine.
Palm Beach Brownies 8 oz unsweetened chocolate 8 oz margarine 1 1/4 cups silken tofu 1 T vanilla
extract 1 t. almond extract
1/4 t salt 2 1/2 T dry instant espresso powder 3 3/4 c sugar 1 2/3 c all purpose flour 2 cups
walnut halves
Preheat oven to 400°. Line a 9X13X2 inch pan with foil, and oil it.
Place the chocolate and the margarine in a double boiler to melt.
In the large bowl of an electric mixer, beat the tofu with the vanilla, almond extract, salt,
espresso powder, and sugar at high speed for 10 minutes. On low speed add the melted
chocolate/margarine and beat until mixed. Then add the flour little at a time until well mixed.
Stir in nuts.
Pour into pan and smooth top. Bake for 35 mintues. At the end of 35 mintues, the cake will have a
thick, crisp crust on the top, but if you stick a toothpick into the middle it wil come out wet.
Nevertheless it's done; don't bake it anymore.
Let to cool thouroughly.