Recipe No Butter! Rich and Sticky Tofu Brownies : Practical Everyday, Delicious, Easy, & Cheap

Recipe No Butter! Rich and Sticky Tofu Brownies : Practical Everyday, Delicious, Easy, & Cheap - Cooking doesn't have to be fancy, sometimes simple dishes can become a family favorite. Especially if you are not only in charge of taking care of the household, but also have other work that you must complete. Then you should think about cooking simple but family-friendly meals. Now for those of you who are busy, here are some practical everyday recipes, guaranteed that the family will like it and will be addicted. The name of the recipe this time is No Butter! Rich and Sticky Tofu Brownies. You are currently reading Recipes No Butter! Rich and Sticky Tofu Brownies : Practical Everyday, Delicious, Easy, & Cheap. This recipe is easy to practice, you have to know how to make it because this recipe is from the chef or mother cookpad.japan been tested. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

1. 200 grams Silken tofu
2. 1 Egg
3. 100 grams Sugar
4. 70 grams Chocolate chips or a chocolate bar
5. 1 tbsp Milk
6. 30 grams Flour
7. 10 grams Corn starch or katakuriko
8. 10 grams Cocoa powder
9. 1 pinch Salt
10. 1 dash Vanilla extract
11. 1 Chocolate chips (for topping)

Preparation steps:

1. Strain the tofu lightly through a strainer and whisk until smooth. Add the egg and sugar and mix thoroughly. In a separate bowl, combine the chocolate and milk, then microwave for 1 minute. When the chocolate has melted, add that chocolate mixture into the tofu and mix well.

2. Add vanilla extract and the other powdered ingredients. Also add salt and mix until smooth. Strain through a strainer as you pour the mixture into the loaf tin. Don't worry if it's still a little lumpy. (Make sure to grease the tin because the dough might stick.)

3. Top the surface evenly with chocolate chips. Bake in the oven at 180 for 35-40 minutes. It's ready to be served when the surface is dry and spongy when touched. Let it cool in the tin. For an even richer texture, chill in the fridge.

4. Check the brownies while they're in the oven -they're ready when the chocolate chips are about 80% sunken into the dough.

   

5. COOKPAD user Harapekoen'nan made a new variation. It uses 150 g of tofu, 2 tablespoons of sugar, and 1 whole banana. I tried it too. It has a nice banana flavor and it's even chewier. It's not too sweet, and the banana and chocolate taste great together!

   

6. This is the miso strainer (left) and the oil drainer (right) that I used to strain the tofu and dough.

   

7. In this variation, I substituted the chocolate with white chocolate, and the cocoa powder with almond flour.

   

8. It tastes like New York cheesecake! So delicious - even milkier and smoother then the chocolate version.

   

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