Ultra-Moist Brownies

I adapted this recipe from a conventional brownie recipe I found in the local paper.  It's probably the best and easiest homemade brownie recipe I've come across.  The brownies are tender, gooey, and very sweet!


  • 3/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 2/3 cup vegan butter (I use Earth Balance), melted (divided use)
  • 1/2 cup boiling water
  • 2 cups granulated sugar of your choice
  • 1/2 package firm silken tofu (I use MoriNu brand)
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 + 1/3 cups all purpose flour
  • 1 + 3/4 cup vegan chocolate chips

Preheat oven to 350 degrees.

Line a 9" x 13" baking dish with parchment paper and set aside.

In a large mixing bowl, stir together the cocoa and baking soda. Stir in one third cup of the melted butter until mixture is smooth.  Stir in the boiling water until mixture is smooth and thick.  

Combine the other 1/3 melted butter with the silken tofu in a small blender (I use a NutriBullet) and blend until smooth.  Add to the cocoa mixture, add vanilla and salt.  Mix well. 

Add sugar, mix to combine well, then add the flour and chocolate chips all at once. Stir just until incorporated.  

Scrape batter into prepared baking dish and bake 35 - 40 minutes, or just until the edges start to pull away from the paper in the pan.  It's better to underbake these than bake them too long.  Cool completely in the pan, then cut into squares.