📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch baking pan. (I use coconut oil and cocoa powder to avoid white flour streaks!)
2. Press the tofu. Wrap the block of soft tofu in several layers of paper towels. Place a heavy object (like a cast-iron skillet or a stack of books) on top and let it sit for at least 30 minutes to remove excess water. The drier the tofu, the better the brownie texture. Nobody wants soggy brownies!
3. Prepare the chocolate mixture. In a heat-safe bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the dark chocolate chips and coconut oil together, stirring until smooth. Be careful not to burn the chocolate! If using the microwave, stir well between each interval.
4. Blend the wet ingredients. In a food processor or blender, combine the pressed tofu, melted chocolate mixture, maple syrup, vanilla extract, and almond milk. Blend until completely smooth and creamy. This is where the 'transformation' happens, so make sure there are no lumps!
5. Combine the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt. This ensures even distribution of the baking powder and prevents clumps of cocoa powder.
6. Combine wet and dry. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few streaks of flour are okay. Overmixing can lead to tough brownies.
7. Add chocolate chips. Fold in the vegan chocolate chips. This adds extra chocolatey goodness and a delightful texture contrast.
8. Pour into the pan. Pour the brownie batter into the prepared baking pan and spread evenly. If you're feeling fancy, sprinkle extra chocolate chips on top.
9. Bake. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The brownies should be set around the edges but still slightly fudgy in the center. Don't overbake! They will continue to set as they cool.
10. Cool and cut. Let the brownies cool completely in the pan before cutting into squares. This will prevent them from crumbling and make them easier to handle. For cleaner cuts, chill the brownies in the refrigerator for an hour before slicing.
11. Serve and enjoy. These brownies are divine on their own, but even better with a scoop of vegan ice cream or a dusting of powdered sugar! Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week (if they last that long!).