Chocolate Caramel Brownies by Betsy Born

Delicious and rich chocolate brownies topped with caramel.

  • 6 oz. (1/2 pkg.) silken firm tofu
  • 1 cup canola oil
  • 1/2 cup nondairy milk
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups unbleached flour (may substitute up to 1 cup whole wheat flour)
  • 1 cup cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup caramel sauce

Preheat oven to 325 degrees F. Grease a metal 9×13 brownie pan well.

Puree tofu, nondairy milk, and oil in blender until smooth and fluffy. Use a spatula to scrape the sides to get it all.

Transfer tofu mixture to mixing bowl and with fork vigorously mix in sugar. Add vanilla.

Sift in flour, cocoa powder, cornstarch, baking powder, and salt. Use a spatula to fold and mix batter until smooth. Stir in chocolate chips. Transfer the batter to the pan and smooth out the top.

Pour caramel sauce in a zigzag pattern across the top of the batter. Swirl gently with a knife. Bake brownies for 40–45 minutes or until a toothpick inserted comes out clean.