GreenChef Khatija Dadabhoy | Espresso Truffle Brownies

Rich, moist, espresso truffle brownies by Khatija Dadabhoy of Ghalia Organic Deserts.

BROWNIES:

1 1/3 Cup Semisweet chocolate, chopped into small pieces

1 1/8 Cup (8.75 oz.) Espresso Chocolate, chopped

7 T Earth Balance

½ Cup Mild Vegetable Oil

5.25 TB Cocoa powder

1 ¼ Cups Tofu, blended

1 ½ Cup Sugar

1 Cup Brown Sugar

1 TB Ground Espresso

2 Tsp. Vanilla

¾ Tsp. Salt

1 ¾ cup Whole Wheat pastry flour

¾ tsp. Baking Soda

¼ cup Chocolate covered espresso beans, chopped

brownies GreenChef Khatija Dadabhoy | Espresso Truffle Brownies

Step 1 Preheat Oven: 350° F

Step 2 Blend Tofu in a food processor or blender until completely smooth and fluffy.

Step 3 Melt chocolate, Earth Balance, oil, and cocoa in double boiler, stirring frequently. Remove from heat and whisk in cocoa until smooth. Set aside to cool.

Step 4 Whisk together tofu, sugars, ground espresso, vanilla and salt in medium bowl until combined, about 15 seconds.

Step 5 Whisk warm chocolate mixture into tofu mixture.

Step 6 Stir in flour with wooden spoon or spatula until combined.

Step 7 Spray or grease 9×13-inch pan with vegetable oil and line with parchment paper hanging over edges.

Step 8 Spread batter into pan, and top with chocolate covered espresso beans.

Step 9 Bake for 35-40 minutes until slightly puffed with a small amount of crumbs sticking to toothpick.

Step 10 Cool in pan on wire rack. Lift whole brownie from pan using parchment paper.

dkespressbrnie GreenChef Khatija Dadabhoy | Espresso Truffle Brownies



Find us on Google+