Vegan Brownies

I tried a new recipe this week. It was a hit in our home… DH and I devoured these brownies like we hadn’t eaten in decades.

• You’ll need:

1.  1 1/3 c. flour
2. 1/2 tsp baking soda
3. 1/2 c. softened margarine or veg oil
4. 3 tbsp oil (skip this if you opted for the oil instead of margarine)
5. 1 (12.3 oz.) pkg firm silken tofu
6. 1/3 c. unsweetened cocoa powder
7. 1 tsp vanilla extract (no imitations please… it makes it so much yummier to use the real stuff)
8. 2 c. semi-sweet chocolate chips
9. *Optional* add any kind of nuts you’d like for an extra punch of flavor 🙂

• Prehead oven to 350 degrees. Lightly grease a couple of cupcake pans. Take all your ingredients (except chocolate chips) and mix in a food processor. With a spatula, fold in chocolate chips. Drop your mix into your cupcake pans… I used a regular table spoon to measure out my brownies but you can use any method you prefer. You can even skip the cupcake pan and use a traditional rectangle pan as you would normally use for brownies.*
• Bake in the oven for about 25 mins, watch your brownies… they might be ready depending on how evenly your oven bakes. 😉
• Let cool 10 mins. Remove from pan. Place on a cooling rack until cool enough to store… or devour haha. Enjoy! These brownies are a hit and you’d never know they were vegan! 
• Here’s my batch… I added toasted almonds to half of my brownies… yum!