I am SO very excited! I have not indulged in chewy, chocolaty brownies since my egg and milk allergies were diagnosed. My brownies were always requested at get togethers and were often worshiped as the holy grail of all that a brownie should ascribe to be; chewy edges and gooey, fudgey centers. Alas, my ultimate brownies contained no less than three eggs and an indecent stick and a half of real butter. Over and over, I have tried to replicate them and been bitterly disappointed by the dry, crumbly, cakey results. Then, a month ago, a friend dropped by a bag of goodies for me and my little family. In the bottom was a brownie mix. I grumbled under my breath a bit and chucked them up on a shelf. One night in a chocolate induced craze, I pulled out the box and read the ingredient list; completely VEGAN! But still, the instructions called for three eggs, oil and water. I had already eaten the scant quarter cup of left-over chocolate chips and needed more of a fix. I decided to give the mix a shot. I would like to say my children got a taste of the results. They did. A "taste" each...the rest blissfully ended up somewhere on my posterior. While some may consider this reckless use of a mix to be cheating, you did NOT taste these brownies! I cannot promise every mix will respond this way, but here is what I concocted.1 Baker's Corner Fudge Brownies: Traditional Chewy (from Aldi's)
The recipe called for oil, water and eggs. I put the water, oil, and 3/4 of a cup of Nasoya Silken Tofu in my blender and blended until it was completely liquefied and frothy. Stir into the mix and follow the instructions on the box. I used an 8x8 pan.
Enjoy!
