Chocolate Brownie (Eggless & Vegan)
This is a great recipe to satisfy your and your kid’s sweet tooth. Your family and guests will appreciate a dessert tray filled with chocolate brownies. These brownies are very moist and have a deep chocolate flavor.
Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup silken tofu
- 2 teaspoons vanilla extract
- 1/2 cup all purpose flour (maida, plain flour)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup chopped walnuts
Method
Preheat the oven to 350 degree F/180c. Grease the 8x8-baking pan.
Mix the tofu until it is smooth.
Mix flour, salt and baking soda, set aside.
In a mixing bowl stir together the oil, cocoa powder and sugar until its well blended. Then stir in the mixed tofu and vanilla.
Add the flour mix and once its well-mixed, then fold-in walnuts.
Pour the mixture into a greased baking pan evenly and bake it for 25 to 30 minutes. Place the pan on the middle oven tray.
Once the brownies are baked, let them cool to room temperature before cutting the brownies into squares. Cutting too early will make the brownies to crumble.
Suggestions
- Replace the walnuts with chocolate chips
- Serve with scoop of ice cream
Comments
Leave a CommentComment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.
Leave a Reply
You must be logged in to post a comment.
Valeria
April 16, 2020 at 2:11 pmDear Manula Ji,
I tried today your tofu brownies and it was a superhit at home! Specially thankful because two of my family members are on special diet and they can eat this safe sweet treat! ????
Manjula Jain
April 18, 2020 at 12:28 amValeria, Good to hear that, thanks
Sirisha
July 6, 2018 at 5:00 amNamaste Manjula ji! I tried this recipe & it turned good! It is still moist inside so can I keep in the fridge so that it becomes hard a little? Thank you in advance!
Balaji
January 7, 2017 at 3:53 amManjula ji, what is The cocoa powder brand that you normally use? I use hersheys and my daughter does not like anything made out of it as it is a little strong and bitter.
Monita
November 5, 2015 at 7:51 amDear Manjula,
Can we make Brownie in Microwave at how much temperature?
Thanks
Shweta C Gupta
July 3, 2015 at 10:55 pmHello Manjulaji,
I have replaced tofu with 1/2 cup homemade curd at room temp. Made the above recipe. After 30 mins when I checked the brownie was slightly wet , the knife din’t comeout clean . it still had some batter , so cooked it for 7mins more but @ 160degrees. Then still it was the same so again cooked for 7mins. Finally the Brownie sank in the middle n the top had become crusty. The taste was awesome but the appearance was dry on top n slightly hard edges on the top.
Manjula Jain
July 4, 2015 at 9:06 amShweta C Gupta, Sorry, I have never tried with yogurt any cake, but I am going to try soon, then I will have better answer.
mairah
March 30, 2015 at 9:59 amHello aunty!
I just wanted to ask if this recipe could b used 4 microwave? If a different recipe should be used please post so.
Ruby
February 21, 2015 at 12:51 amCan this cake be cooked in a microwave?
Poonam
February 18, 2015 at 4:43 amAunty, my son is allergic to cocoa so is there any substitute for that.
Preitie
February 27, 2015 at 8:38 amYou can use Carob. It is much healthier and sweeter than cacao or cocoa.
It also does not have dea dbugs (this is true) like cocoa does.
🙂
Ayushi
February 15, 2015 at 8:02 amHey aunty. .I had tried this recipe exactly as the same amount as mentioned. .but vo bake hii nii hua….1 hrr tkk bhi..wat should be done. .plz suggest.
Manjula Jain
February 15, 2015 at 11:39 pmAyushi, I don’t understand why, unless oven was not hot enough.
Silvia
February 13, 2015 at 1:35 pmThank you very much to post vegan food M.
Deepa
January 20, 2015 at 4:11 pmNamaste Manjula aunty. How much packet of tofu is half cup?
Manjula Jain
January 20, 2015 at 10:34 pmDeepa, it was little less then half the packet
Shivani
February 7, 2014 at 2:08 amWhere do we get Silken Tofu? & what can be a substitute of Silken Tofu at home? Pls. advise..
Manjula Jain
February 9, 2014 at 1:03 amShivani,
most of the grocery stores carry the tofu if they dont have silken tofu use soft tofu
KB
January 25, 2014 at 11:32 pmThese worked out great! Subbed applesauce for oil, Truvia for sugar, and all purpose rice flour.
If we wanted to add peanut butter, how much would you estimate would be desirable? Any thoughts appreciated.
Laura @ The Green Forks!
January 10, 2014 at 2:38 pmThis looks like a great recipe! I’ve tried lots of vegan brownie recipes and I am usually disappointed with how dry they are. These look really moist. I’m going to give them a go! Thanks!
Sreepriya
September 4, 2013 at 7:35 amDear Manjula aunty,
Can i substitute tofu with paneer. Because i do not grt tofu in my place.
KK
September 4, 2013 at 12:34 pmHi Sreepriya, silken tofu (soft and silky) is different to regular tofu and therefore paneer would have a completely different consistency to siken tofu.
I’ve tried a similar recipe by substituting the silken tofu with yogurt. Hope that helps! 🙂
Mini Sukhija
April 20, 2013 at 10:53 amAunty ji, plz update video of making chocolate…… i am waiting.. ((^_^))
SoNi
April 17, 2013 at 9:17 amHi Manjula Aunty,
I have tried this recipe a couple of times but I have the same result each time. The first time I tried with maida, substituted the tofu with thick curds but the brownies came out very oily and I couldn’t cut it into pieces even after bringing it to room temperature. The taste was amazing just like a brownie should be. The second time I reduced the oil to 1/4th cup, used thick curds and also used whole wheat flour. The result was a less oily brownie but I still couldn’t cut pieces. It was too crumbly but the taste was yummy and it was with whole wheat flour so we enjoyed it even more. But why can’t I cut pieces. It is very crumbly but the moistness is perfect.
Please tell me what to do!
Thanks a lot Aunty.
kushy
April 9, 2013 at 3:01 amWow! Looks very nice.I love brownie.Wants to eat it now.
Willyber5
February 23, 2013 at 12:54 pmWHAT A GREAT RECIPE !
I made these for my co-workers, a couple of them are vegan and I made them just to try them out, and i have to say they’re really good and moist. I passed them out at work and everyone loved them, so naturally I had to share the recipe with the vegans because they were in love. I made another batch but this time for my in-laws, but this time I doubled the recipe…lets see how my family likes them, I’m sure they will, I added roasted coconut as a toping instead of walnuts. yum!
Amee
January 12, 2013 at 6:06 pmHi Aunty,
Can we substitute silky tofu with soft tofu?
komalwish
January 12, 2013 at 7:36 amWhat is silkin tofu ??? it have another name ???
komalwish
January 12, 2013 at 7:33 amwhat is silkin tofo ? it have another name
Katrina
January 10, 2013 at 8:42 pmThis is one of my favorite vegan sweet recipes of all time! The only change I make is that I substitute 1/2 cup apple sauce for the oil. The brownie turns out super moist and very delicious!
Sunitha
January 7, 2013 at 1:21 amAunty I request you to show the Cake recipe using a Pressure cook instead of using Oven to Bake.
neerja
December 21, 2012 at 1:46 pmhello mam,
please suggest a replacement for tofu, i cant find it easily in india
Nitya
November 5, 2012 at 5:11 pmAunty, I made this recipe last week, and two things went wrong. One, I didn’t add enough sugar, which I can fix the next time I make it. But the other thing is that my brownies always come out hard and rubbery. Can you suggest any changes? Should I use self-raising flour instead?
Thanking you 🙂
Manjula Jain
November 5, 2012 at 6:38 pmNitya,
Tell me what other changes you made
Preeti
November 17, 2012 at 2:05 amwhat is tofu
Dolly
September 29, 2012 at 8:21 amHello manjulaji.
I like to present a new brownie recipe using Hide&seek and glucose parle biscuits.
1) Take 1 hide&seek and 1 parle biscuit,and make fine powder .
2) then make paste[ easily pourable] with milk .
3) add fine powder of sugar.[ as per taste]
4) add 1 packet Eno or backing powder to the mixture and stirr well.
5) At the bottom of the vessel spread butter and then spread maida slightly on it .
6) Add mixture in vessel and cook it at medium temp. In oven for 10-15min.
Claire
September 17, 2012 at 3:22 amHello! 🙂
Your recipe looks really easy and fun to make and I really want to try it!
However, I have a problem, I cannot find silken tofu in my country. Do you have any alternatives that I can use?
surbhi jain
September 15, 2012 at 2:25 ammaam can u tell me ny othr subsitute of tofu???
kanwal
August 26, 2012 at 2:10 pmhellow aunty,
Manjula aunty could u plz tell me are u using castor sugar or granulated sugar?
thanku
Manjula Jain
August 26, 2012 at 9:18 pmKanwal,
granulated sugar
kanwal
August 27, 2012 at 4:39 amThanku so much.
Soniya Vora
June 4, 2012 at 12:24 ampls advice me how to cook brownie in microwave.
Thanks
Pooja
June 2, 2012 at 3:02 amhello!
my cake and brownies is never so spongy pls give me some tips on this.
thank you
Lidia
April 7, 2012 at 8:33 pmThank you very much. Amazing recipes!! I love vegan brownies!!
meena
April 4, 2012 at 4:56 pmHi Manjulaben,
It is very well and easy receipe. Please tell me what brand coco powder should I use and silken tofu ? Is silken tofu is same as soft or firm tofu which comes in the box?
Thank You so much for so many great receipes.
Manjula Jain
April 4, 2012 at 10:12 pmmeena
Any brand should work.
meena
April 13, 2012 at 1:13 pmThank You for reply. I am still not sure about silken tofu. Is it same as any tofu? I use firm for thai food cooking would it work?
Manjula Jain
April 14, 2012 at 12:28 ammeena
Texture of silken tofu is very different, you can find this next to other tofu.
meena
April 26, 2012 at 4:19 pmThank You.
Vaishnavi
March 15, 2012 at 1:51 pmNamasthe mam,
Is there any substitute for tofu…??Also pls advice me how to cook brownie in microwave.
Thanks in advance!!!
bhumika
March 7, 2012 at 2:46 ami tried this… it was superb…!!! thank u for recipe.
Miraflor
February 21, 2012 at 8:49 pmHi Manjula,
Can i use whole wheat pastry flour instead of all purpose?and can i use light brown sugar instead of white?i want to try this recipe soon..Thank u..
Jaya
January 6, 2012 at 7:32 amDelicious Vegan (no tofu) Brownies
1 and 1/2 cups flour (maida)
1 cup white sugar
1/4 cup cocoa powder
1 teaspoon baking soda (not baking powder)
1/2 teaspoon salt
1/3 cup vegetable oil (such as Canola oil)
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 cup water
Pre-heat oven to 350 degrees F (175 degrees C).
Mix all the dry ingredients together in a medium sized bowl. Add the remaining wet ingredients and mix well.
Pour batter into a lightly greased 9×5 inch loaf pan OR you can make 12 cupcakes. Fill the batter no more than 3/4 full because it will expand as it bakes.
Bake for about 30 minutes, but start checking after about 25 minutes because ovens vary and it may take slightly more or less time.
When done, remove from oven and let cool fully before serving. You can dust them with powdered sugar (same as Confectioner’s sugar) after they’re cool.
I’ve made these many times and no one ever guesses that they’re vegan. They’re delicious!
Check your microwave instruction manual for baking in a microwave.
preeti
January 6, 2012 at 12:41 amhi auntie,
Can i make this cake in microwave….plz tell me at which mode,temp n time.
Thankyou
Nikita
December 24, 2011 at 9:43 pmhi aunti!this dish really looks nice but what can we use instead of tofu
Kripa
November 28, 2011 at 2:01 amHi Aunty,
Can this recipe be done in a microwave oven? I do not have a conventional oven. If it is possible what are the changes that need to be done. Is using tofu optional?
Deepika
November 26, 2011 at 2:41 amwant to try it today..but what can be the substitute for tofu? can i use paneer instead of tofu for the eggless version??
Nimisha
November 17, 2011 at 7:47 pmWhy should we use tofu?
bhavika
November 17, 2011 at 1:30 pmHi Aunty,
how can i make this eggless brownie without tofu? what can be the substitute to it andin what quantity?
Thank you,
Bhavika
fazmina
November 7, 2011 at 1:08 amThank you very much for a such a nice recipe……this came out really well ,all my friends liked it 🙂
Deepika
November 5, 2011 at 4:32 amAmazing recipe…all my family members loved the brownies 🙂
I substituted tofu with 2 eggs and added a lil bit of milk as my batter was too thick. I used convection option of samsung microwave and it did take a little longer than 25mins (35mins to be precise)
Overall the brownies turned out great! Thanks again Manjula…I’ll be trying your nan khatai recipe today 😀
Raul jain
February 21, 2015 at 10:21 pmDepika if u added eggs then how can it be vegan
Nitiksha
October 11, 2011 at 4:06 amAunty plz suggest something to replace silken tofu….
Manjula Jain
October 11, 2011 at 7:06 amNitiksha,
Viewer has suggested a hunged yogurt.
mehroofa
October 10, 2011 at 11:10 pmhi aunty is it okk if we dont use tofu i this recipe??
Aditi
September 28, 2011 at 12:48 pmHi Aunty,
for making Brownie, from where do we need get the silken tofu?
Manjula Jain
September 29, 2011 at 10:11 pmAditi,
Same place where you buy the other tofu.
Lakshmi
September 27, 2011 at 9:00 amWow!! amazing site and I love the vegan recipes listed. Will definitely try this brownie. Do you have any recipes for home made chocolates listed. Keep giving us more wonderful recipes have become a fan of your site.
Vegan Brownies | The uniquemedley
September 11, 2011 at 5:49 am[…] got this recipe from manjulas kitchen. These Brownies tasted […]
Colleen Shumway
August 29, 2011 at 5:05 pmI will definitely have to try this recipe. I think I will substitute brown sugar like Suzia suggested, I think that will serve me a little bit better. Thanks again!
Veni
August 27, 2011 at 11:33 pmHello Aunty,
please let me know if we can use anything instead of Tofu. please reply.
thanks
ps
August 26, 2011 at 10:32 amHi Mrs Manjula,
I made this recipe just yesterday. I had made it previously using yogurt because I didn’t have silken tofu. It didn’t come out good using yogurt, I had to throw away the “brownies”. But yesterday I made it using firm tofu. That was the only type of tofu I had so I blended it with a little bit of water to make a paste. The brownies came out really good, and we all enjoyed. Thanks!
Suzia Bolman
August 24, 2011 at 11:50 amThis cake is delicious. I used brown sugar instead and it cames out very nice and so easy to bake it :). Thank you Manjula for sharing your recipies and your gift. Namastê
santaletchmy
August 18, 2011 at 11:25 pmAunty Manjula your brownie was superb.1st time i made it turned out fine.the 2nd time i made with home made yogurt the mixture became very oily.The taste was the same as the previous brownie.
Qamar Jawaid
August 17, 2011 at 8:53 amDear Manjula i am Qamar from Saudia Arabia i am watching and learning your recipes since one year and i loved it alot specially the deserts i tried this brownie and it taste great my wife is # 1 fan of you i hope we can get more and more recopies
Biplob
August 17, 2011 at 2:52 amaunty can we make dese brownies in microwave?? if we can thn plz suggest d time nd power…???
thnkyou aunty..
parshottam mathur
August 16, 2011 at 9:11 amthis very tasty recipe.Thank you so much.
Ekta
August 14, 2011 at 11:29 amWhat is Silken tofu??? n what can it b replaced wth ???
Akshatha
August 3, 2011 at 12:53 pmThank you so much for the recipe, but when I tried it out, the sides became really hard! Could you please tell me what I might be missing.
Shweta Gupta
August 5, 2011 at 9:17 pmwhat sort of a baking dish r u using????
Manjula Jain
August 6, 2011 at 7:44 amShweta,
I used Pyrax baking dish.
abi
August 2, 2011 at 9:46 pmHai ! I liked this chocolate brownie very much.
Instead of vegetable oil What can be replaced?
Aditi
August 2, 2011 at 1:47 pmManjula Aunty,
I love your website and follow it regularly. I being a vegetarian love all ur recipes. I had the same question regarding the tofu as many people have asked above. What kind of yogurt shall i use. Any other substitute ? I also had some request, could you please teach – cream of potato soup and masala dosa.
Shruti
August 2, 2011 at 4:27 amHi..aunty. I love the way you teach us. It becomes so easy to make any of ur recipe. Even i loved this chocolate brownie also, but i want to say that instead of tofu if curd is used it turns out really well. The sponge of the brownie comes out awesome. And if chocolate sauce is poured over it after it cools down, it tastes amazing.
Manjula Jain
August 2, 2011 at 9:01 amShruti,
Thank you, good suggestion I wanted to make this recipe vegan as vegans don’t use any dairy product.
nisha
August 1, 2011 at 9:17 pmWhere I stay in jhb its difficult to find silken tofu what can I substitute it with. Please let me know as I really would like to try this recipe out. Thank you aunty manjula.
Manjula Jain
August 1, 2011 at 9:43 pmNisha,
Shweta commented that she makes this recipe-using yogurt instead of tofu. I think this is a good idea.
manju
August 1, 2011 at 6:03 pmi don’t get silken tofu here. what can i replace it? thanks pls reply soon. i would love to make this
Shweta Gupta
August 1, 2011 at 9:07 pmi have baked the same recipe using plain yogurt… so u can use yogurt instead of tofu… well i haven’t tried the tofu recipe yet but the yogurt one turns out really good…
manju
August 2, 2011 at 3:19 amthanks a lot. i will try it out 🙂
R
August 4, 2011 at 6:36 pmIs the amount of yogurt same as the amount mentioned for tofu in this recipe? Thank you.
Shweta Gupta
August 5, 2011 at 9:16 pmyes the same amount of yogurt …. u can use any yogurt but whole milk one wud be better. Yogurt is used as much as flour is used.