Deluxe cocoa brownies with vanilla ice cream and hot fudge

Ingredients

• 85 g firm silken tofu
• 1/4 cup non-dairy milk
• 1/2 canola oil
• 1 cup sugar
• 2 teaspoons vanilla
• 1 cup flour
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Preparation

• Preheat oven to 160°C. Line an 8 x 8-inch brownie pan with parchment paper; it should cover the bottom as well as curve up and cover the sides.
• Puree the tofu, non-dairy milk, and oil in a blender or food processor until smooth and fluffy. Use a spatula to scrape down the sides to make sure you get everything.
• Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Add vanilla.
• Sift in the flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Transfer the batter to the pan and smooth out the top.
  
• Bake brownies for 30 to 32 minutes, remove the pan from the oven, and let the brownies cool for at least 15 minutes before slicing and serving.

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