I have a theory.. the person who invented the brownie tried to make a fluffy normal chocolate cake, something went wrong and it didn’t rise and fluff up, it got a bit crunchy on the top and chewy inside.. and instead of discarding the whole ‘cake’, ate it, and figured out.... this is not so bad actually... haha !
Maybe, maybe not.. but I can’t help myself to wonder as to who came up with this.. it’s like... in between a giant chewy cookie and a cake.. sort of.
Enough wondering and more of what this is: a healthier version of the brownie as it has both the healthy fats from the avocado, no vegan butter or margarine or oil, tofu to get protein and the dark dark chocolate ganache inside of it ! Besides having a decent amount of sugar in it, the rest kinda makes up for it, at least its healthier than the traditional brownie.. and... it works ! So chewy and gewy and a little crunchy and soooo chocolatey ! No taste of either avocado or tofu !
Dont have much time but still want a chocolatey quick snack? Try my Vegan Chocolate Mug Cake in 2 Minutes.
Makes about 12 pieces
- 5 dl white organic flour (2 cups)
- 2.5 dl brown sugar (1 cup)
- 250g firm tofu (9 oz)
- 100g 64% vegan dark chocolate (3.5 oz)
- 1 avocado
- 1.2 dl almond milk (½ cup)
- 1.2 dl powdered sugar (½ cup)
- 5 tablespoons almond milk
- 5 tablespoons raw coco powder
- 2 teaspoons baking powder
- ½ teaspoon vanilla sugar
What you will need
- Cutting board and knife
- 1 blender
- 1 measuring cup
- 1 big bowl
- 1 whisk
- 1 deep dish bowl
- 1 microwave
- 1 wide ovenproof dish
- Preheat oven to 180 c (350 F).
- Press out as much water from the tofu as you can. Put in the blender
- Half the avocado, depit it, scoop out the meat and put in the blender with the almond milk (the 1.2 dl / ½ cup). Blend until smooth.
- Transfer to the bowl, measure the powdered sugar, baking powder and vanilla sugar, add to the mixture and whisk well.
- In a deep dish break apart the dark vegan chocolate. Put in the 5 tablespoons almond milk and microwave for 20 seconds or so, take it out and stir, put it back in and microwave, take out and stir, continue until the ganache have been melted completely. Put the ganache in the bowl and whisk well.
- Then add in the raw coco powder and brown sugar and whisk well.
- Put in the flour and mix well with a spoon. If too thick mix with clean hands, the texture should be very thick and sticky.
- Grease a wide ovenproof dish with margarine. Put in all the dough, with clean hands press the dough evenly flat in the dish.
- Bake in a preheated oven at 180 c (350 F) in the middle of the oven on normal setting for about 50 minutes. Stick a knife if through the cake to check if fully baked, if the knife comes out clean it’s finished.
- Let cool down and cut into about 12 evenly sized pieces.