Chocolate Almond Brownies

Kick up the average brownie with decadent frosting and an almond crunch.

Makes 40

What You Need For The Brownies:

  • 2-1/3 cups whole-wheat pastry flour
  • 2 cups cocoa
  • 2 tablespoons soy flour
  • 1 teaspoon baking soda
  • 1 teaspoon non-aluminum baking powder
  • 1-1/2 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/3 cup chopped almonds
  • 1/2 cup non-dairy chocolate chips
  • 1 12.3-ounce package lite silken tofu
  • 1 cup prune purée 
  • 2 cups evaporated cane juice
  • 2 teaspoons pure vanilla extract
  • 1 cup vanilla soymilk

What You Do For The Brownies:

  1. Preheat oven to 350 degrees. Spray 11x17-inch jellyroll pan with oil. In a large bowl, combine pastry flour, cocoa, soy flour, baking soda, baking powder, cinnamon, and salt. Stir in chopped almonds and chocolate chips and set aside. Place tofu in food processor and blend until smooth.
  2. Add prune purée and blend. Add the sugar, extracts, and soymilk and process until smooth. Make a well in the dry ingredients and fold tofu mixture in quickly. Do not overbeat. Pour batter into the prepared pan and bake for 30 minutes or until tester comes out clean.

What You Need For The Frosting:

  • 1 12.3-ounce package lite silken tofu
  • 1/2 cup evaporated cane juice
  • 1/3 cup cocoa
  • 1 tablespoon cornstarch
  • 1 cup liquid Fruitsource
  • 1-1/2 tablespoons pure vanilla
  • 1/4 cup sliced almonds

What You Do For The Frosting:

  1. In a food processor, blend tofu until smooth. Add cane juice and process. Mix cocoa and cornstarch in a medium bowl and set aside. Microwave Fruitsource for 60 seconds or until hot, being careful not to boil over. (Alternatively, in a saucepan over low heat, heat for 2 minutes.)
  2. Whisk the Fruitsource into the cocoa mixture until a smooth syrup forms. Add to the tofu mixture along with vanilla and process until smooth. Spread evenly over brownies and top with sliced almonds. 

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