Monday, May 4, 2020

chocolate-tofu brownie muffins

Because we're all pretty nutty anyway, I usually make them without the walnuts (I love them in; my kids don't).

These are called "Easy Brownies" (in Japanese, though) in my favorite dessert cookbook, Heta Oyatsu (which translates to something like badly-made snack, or unhealthy snack, which is opposite to what the book is actually about!). I don't think I've even ever made them as brownies as the recipe stipulates; it's easier just to do muffins. And nobody complains.

I've changed the recipe just slightly--it calls for coconut oil but I use grapeseed, and I put in less sugar and no honey. Also, the batter tends to be too dry so I splash in some soy milk as needed. My son Matthew made them with me for the first time tonight, and he was surprised that I usually whisk by hand--he got out the electric mixer and they definitely came out creamier.

You'll need:
  • 300 g soft (silken) tofu
  • 150 g rice flour
  • 50 g almond flour
  • 50 g cocoa powder
  • 50 g brown sugar
  • 8 g baking powder
  • 30 g rum (optional)
  • pinch of salt
  • 100 g grapeseed oil
  • splashes of soy milk as needed
Do this:

With your electric mixer, mix the tofu on its own, with a splash or two of soy milk, until it's creamy. Add in the rest of the ingredients and blend together till well mixed. Spoon into muffin cups, and bake for 10 minutes on 170 c and then about 5 minutes longer on 160 C. 

Serve with tea and chocolate-induced happiness.

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