Walnut Brownies | Deserts | Snacks
IF A LITTLE dose of chocolate is what you need to get through the day, then
these brownies ought to do the trick! Bake for 17 minutes for a more fudgy
3 ounces extra-firm silken tofu, drained
⅓ cup pitted prunes, rough stems removed
½ cup unsweetened plant-based milk, heated until very hot but not boiling
¾ cup 100% pure maple syrup
½ cup plus 2 tablespoons unsweetened cocoa powder
¾ cup water, heated until very hot but not boiling
2 teaspoons pure vanilla extract
1 cup whole-wheat pastry flour
½ teaspoon baking soda
½ teaspoon salt
½ cup walnuts, roughly chopped
1. Preheat the oven to 325°F. Line an 8 × 8-inch pan with a 10-inch square of
parchment paper or have ready an 8 × 8-inch nonstick or silicone baking
pan (see recommendations).
2. Crumble the tofu into a blender. Add the prunes. Pour in the hot plant-based
milk and puree for about 30 seconds. Add the maple syrup and puree until
relatively smooth. Some flecks of prune are okay, but there should be no
chunks of tofu left. Scrape down the sides of the blender with a rubber
spatula to make sure all the ingredients are incorporated.
3. Sift the cocoa powder into a mixing bowl. Add the hot water and mix with
a fork until well combined. It should look like a thick chocolate sauce.
4. Add the tofu-prune mixture to the chocolate in the mixing bowl and stir to
combine. Mix in the vanilla.
5. Sift in half of the flour, and add the baking soda and salt. Mix well. Mix in
the remaining flour and fold in the walnuts.
6. Spread the batter into the prepared baking pan. It will be rather thick, but
you don’t need to push it into the corners, as it will spread as it bakes.
7. Bake for 17 to 20 minutes. The top should be set and firm to the touch.
8. Remove the pan from the oven and let cool for at least 20 minutes. Slice the
brownies into 12 squares and serve!