Contributing Monkie Khatija Dadabhoy
Published on December 2, 2009
Rich, moist, espresso truffle brownies by Khatija Dadabhoy of Ghalia Organic Deserts.
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
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.