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Skinny Bitch Bakes Brownies

The chocolatiest of chocolate treats, these brownies satisfy—no matter the mood you’re in.

Serves: 12
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From her best-selling cookbook Skinny Bitch in the Kitch, VN contributor Rory Freedman shares her secret-weapon brownies. She cautions, “You should get your last will and testament in order while these babies are baking, because they are that good.” You’ve been warned!

Makes 12 brownies

What You Need:

  • 5 ounces unsweetened vegan chocolate, chopped
  • 1-1/4 cups sugar
  • 3/4 cup silken tofu
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla
  • 1/3 cup whole wheat pastry flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt

What You Do:

  1. Preheat oven to 350 degrees. Oil an 8-x-8-inch baking pan and set aside. In a double boiler or a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
  2. Transfer the chocolate to a food processor and add the sugar, tofu, oil, and vanilla, and process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined.
  3. Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes, until a toothpick inserted into the center comes out clean. Thoroughly cool on a cooling rack before cutting.

What you need:

  • 5 ounces unsweetened vegan chocolate, chopped
  • 1-1/4 cups sugar
  • 3/4 cup silken tofu
  • 6 tablespoons safflower oil
  • 1 tablespoon vanilla
  • 1/3 cup whole wheat pastry flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon sea salt

What you do:

  1. Preheat oven to 350 degrees. Oil an 8-x-8-inch baking pan and set aside. In a double boiler or a medium metal bowl set over a pot of gently simmering water, melt the chocolate, stirring just until smooth.
  2. Transfer the chocolate to a food processor and add the sugar, tofu, oil, and vanilla, and process until smooth. Add the flour, cocoa powder, and salt, pulsing until just combined.
  3. Transfer the batter to the prepared pan, spreading it evenly. Bake for 30 minutes, until a toothpick inserted into the center comes out clean. Thoroughly cool on a cooling rack before cutting.
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