Deluxe cocoa brownies with vanilla ice cream and hot fudge

4 servings
25 min
20 min
Very Easy


Number of serving: 4
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


  • 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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