Yes, I said pumpkin. Soooo, does that make finally make brownies healthy?
Super chocolaty, spiced with pumpkin butter, these are so chewy and rich it’s tough to believe they’re egg free brownies.
These unbelievably easy to make brownies are simple as melting a bit of chocolate and mixing everything else up in a food processor kind of easy. Dotted with pumpkin butter and generously twisted into a heavenly chocolate ending kind of easy.
Good thing, since I’ve been sick, I could use something good this side of heaven, easy and healthy (ish).
1/2 Package Silken Tofu (3/4 Cup)
1/3 Cup Margarine
1/2 Cup Semi-Sweet Dark Chocolate, roughly chopped
1/4 Cup Dutch Processed Cocoa
3/4 Cup Granulated Sugar, Organic
1 teaspoon Vanilla
1/2 teaspoon salt
1 Cup Unbleached Flour, sifted
1/3 Cup Pumpkin Butter
Preheat the oven to 350ºF.
Line the bottom of a brownie pan (9×9) with parchment paper.
Sift the flour and set aside.
In the bowl of a food processor, blend the tofu until it is just smooth.
Prepare a double boiler, or place a heat proof bowl over a simmer saucepan of water. Melt the margarine and add the chopped chocolate; stirring occasionally, until melted.
To the tofu add the cocoa, salt, sugar and vanilla; combine well.
Stir the melted chocolate into the tofu mixture.
With a spatula, fold in the flour, combining until it is just moist.
Pour the batter into the prepared pan.
Dot pumpkin butter in rows over the brownie batter. With a knife drawn to the bottom of the batter, drag it through in an “s” shape to pull the pumpkin and create a marbled effect.
Bake for approximately 35 minutes or until just set and shiny. (Try not to over bake or scorch the edges.)
Cool to remove the brownies from the pan.