Mocha Fudge Vegan Brownies

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Mocha Fudge Vegan Brownies are made with tofu to keep them vegan and dairy-free. They have a decadent dark chocolate flavor with a hint of coffee.

Course: Dessert

Cuisine: Universal

Keyword: brownies, chocolate, dairy free, dairy free dessert, dessert, Mocha, vegan

Special Diet: Dairy Free, Nut Free, Vegan, Vegetarian

Servings:

Calories: 232kcal

Blender or immersion blender or food processor
8x8" baking pan or use a 9x9" baking pan for thinner brownies (reduce baking time by 5 minutes)
Parchment paper

10 ounces silken tofu
1⅓ cups granulated sugar
½ cup canola oil or other neutral-flavored cooking oil
2 teaspoons instant coffee granules (optional - reduce or omit regular chocolate brownies)
2 teaspoons vanilla
2 cups all-purpose flour
½ cup cocoa powder
1 teaspoon salt
½ teaspoon baking powder
3½ ounces chopped dark chocolate or chocolate chips make sure to use vegan/dairy-free chocolate to ensure your brownies are vegan and/or dairy-free

Move an oven rack to the middle position and heat the oven to 350°F. Prepare an 8x8" baking pan by lining it with parchment paper. Set aside.
Blend 10 ounces silken tofu, 1⅓ cups granulated sugar, ½ cup canola oil, 2 teaspoons instant coffee granules, and 2 teaspoons vanilla together until smooth using a blender or immersion blender. Set aside.
Whisk together 2 cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon salt, and ½ teaspoon baking powder in a large bowl. Pour in the tofu mixture and stir together with a spatula. Fold in 3½ ounces chopped dark chocolate or chocolate chips. Note that the batter will be thick.
Spread the batter into the prepared baking pan and smooth the top of the batter with the spatula. Sprinkle a few additional chocolate chips over the top of the batter, if desired.
Bake until the edges of the brownies are set, but the center is still quite soft, about 30-35 minutes. Allow the brownies to cool to room temperature (at least 30 minutes) on a wire rack before cutting. Cut into squares and serve.