Triple Chocolate Brownie Recipe

Makes 8 to 10 Servings

2 cups whole wheat flour
1 1⁄2 cups unsweetened cocoa powder
1⁄2 teaspoon sea salt
1⁄4 teaspoon baking powder
1 3⁄4 cups brown sugar
2 cups plain or vanilla nondairy milk
12 ounces soft regular or silken tofu, drained
2⁄3 cup vegan margarine, melted
1 1⁄4 cups vegan dark chocolate chips
3 1⁄2 ounces vegan dark chocolate candy bar, chopped
Confectioners’ sugar, for dusting


Preheat the oven to 375 degrees F. Lightly coat a 13 x 9-inch baking pan with vegan margarine.

Put the flour, cocoa powder, salt, and baking powder in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.
Put the nondairy milk, tofu, and margarine in a blender and process until smooth and creamy.
Add to the flour mixture and stir just until incorporated.
Fold in the chocolate chips and chocolate. Do not over mix or the brownies will be tough.
Spoon the mixture into the prepared pan and smooth the top.
Bake for 45 to 55 minutes, until firm and slightly crusty on top. Put the pan on a wire rack. Let cool completely before cutting into squares.
Transfer to a decorative platter and serve dusted with confectioner's sugar if desired.

Stored in an airtight container in the refrigerator, leftover brownies will keep for about 4 days.

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