I’m not kidding.
These brownies are so fudgey you might possibly die…
And no, you won’t die because of the artery clogging fats that these brownies don’t have because they’re 110% healthy 😉
You’ll die of complete, utter, gooey, fudgey, thick, chocolate, sinful, goodness.
What could possibly be better?
If you said nothing then you’re absolutely right!
Vegan Fudge Brownies:
(Makes 12-16 brownies)
-1/2 cup of cacao powder (can sub for cocoa powder)
-1 cup of spelt flour
-1/2 tsp. of baking powder
-1/2 cup of coconut sugar, sucanat, date sugar or xylitol (for sugar free)
-6 tbsp. soft Tofu
-3 tbsp. coconut oil
-2/3 cup of applesauce (if using more oil, cut down about 2 tbsp. of applesauce)
-1/4 cup milk of choice (I used vanilla almond milk)
-2 tsp. vanilla essence (Feel free to add almond or coffee extracts as well, adds a nice depth of flavour.)
-Optional: Dairy free chocolate chips
Combine the dry ingredients, and mix very well. In a blender (I used my Nutribullet), combine wet ingredients and blend until smooth. Pour the mixture with the dry ingredients and stir until combined. Pour into a 4×6 oiled pan (or any size depending on your desired thickness) and cook for about 15 minutes at 325 F. My Fudge-a-licious variation: Cook brownies for about 10 minutes and store in the fridge!
These taste exceptionally good topped with vanilla coconut milk ice cream or vegan whipped cream.
They also taste exceptionally good after a 6 hour day of school followed by 3 hours of homework…