Valentine’s Day is one week away. I am sure many of you will be making and baking treats for either you, your family or your children’s class parties. Every year I love to bring big sugar cookie hearts, plain and un frosted so the kids can decorate their own “Valentine’s”. Put out bowls of fluffy pink frosting, sprinkles and red hots with plastic knives or clean Popsicle sticks and let them go wild with their decorating. See my recipe for the Christmas sugar cookies and have fun.
For those of you who want to make something chocolaty try these simple Dairy, Egg and Nut Free Chocolate Chip Brownies. I have to say developing the perfect brownie recipe wasn’t easy. Some people love cakey, some love fudgy. I love a combination of both. Of course since nuts aren’t an option in my brownies I added some Enjoy Life chocolate chips to give some extra ooomph. The secret to this recipe’s success is the ingredient silken tofu. It gives the brownie the right lift and texture in order to achieve that perfect balance of cakey and fudgy.
I always make a double batch of these and line my 8 inch square pan with aluminum foil sprayed with dairy free baking spray. When the brownies cool you may lift out the brownies and cut into perfect squares using a serrated knife. Alternatively use a two inch heart cookie cutter and make little chocolate hearts. Dust with a generous helping of confectioner’s sugar and your kids will go nuts (pun intended) for these!
DAIRY, EGG AND NUT FREE CHOCOLATE CHIP BROWNIES
½ c. dairy free shortening
1 c. granulated sugar
½ c. silken tofu
1 tsp. vanilla
2/3 c. unbleached all purpose flour
½ c. cocoa
½ tsp. baking powder
¼ tsp. salt
½ c. dairy free mini chocolate chips
Preheat oven to 350 degrees and spray an 8 inch square baking dish coated with dairy free baking spray.
In the bowl of a mixer fitted with the paddle attachment combine shortening, sugar, tofu and vanilla thoroughly. In a separate bowl combine flour, cocoa, baking powder and salt with a wire whisk. Add to the shortening mixture and mix until just combined. Stir in chocolate chips with a rubber spatula.
Spread batter into prepared baking pan and bake 30 minutes or until cake tester comes out clean. Cool completely and dust with confectioner’s sugar.
Yield: 16 bars
Those look fantastic!
That looks decadent! (Perfect)
Thanks girls! I just made another double batch last night and they are about gone (I have a weakness for chocolate!)
Kelly,
These look fantastic! I’m going to try these over the weekend. And I have to tell you the new look of your blog is beautiful! Nice job!
Hi! I am glad I found this blog – I have recently been diagnosed lactose-intolerant. I stopped drinking cow’s milk years ago (actually prefer plant milk) but banning butter? Now that is cruel! I was eating vegan homemade cakes at the weekend and the cook used silken tofu too – it’s in the zeitgist! I must try it. Thank you.
Thanks Elizabeth! I used silken tofu in my vanilla cupcake recipe too. It’s a great egg substitute and gives the right amount of density in baked goods. Enjoy!
Just tried these today to bring to my nephews birthday party – my son (who has the allergies) told me that he had to taste them first to make sure they were OK to bring….the verdict is….”they taste awesome!” Personally I don’t think I could have them in the house without eating the whole pan myself! Next time they’ll need an extra 3-5 min in my oven, but I don’t think anyone will complain about extra fudgy for this batch! Thanks so much!
Awesome Carla! That makes me so happy that your son enjoyed them! Thanks so much for the feedback!
Do you have a substitute for the tofu? I have yet to find a good brownie recipe that is egg free, dairy free, nut free and soy. I have tried most of your recipes and they have been delicious. So I was wondering if you had a suggestion for replacing the tofu part of this recipe. Thank you.
Hi Mandy, Well, this is a tricky one, because I personally think the silken tofu lends just the right amount of texture to the brownie recipe so it isn’t too dense or too crumbly. However, I have tried it with 3 T. of water in place of the tofu with OK results. Give it a try, it just might be personal preference on my part. Let me know how you like it!
Kelly,
I love your blog! I saw a blurb in my Familyfun magazine and started baking that same day. I have tried so many of your recipes and we love them!
I have question about the brownies recipe. I baked them last week and was very pleased with the taste but they came out very crumbly. When working with the tofu I poured out the water and smashed it until a lot of the liquid came out and then measured it? Did I do something wrong?
My son wants me to make a batch for his class and I wanted to know before I make them again.
Thank you so much and keep those recipes coming!
Just made these brownies today. Used water instead of tofu. Think I used to much water because the brownies were soooo fudgy, BUT my son loved them and said that the recipe was a keeper! He gave them 2 thumbs up! (I used a heart-shaped cookie cutter to cut the brownie out
Thanks for the recipe!
Holy cow!!! I have NEVER had a better brownie!!
Oh, I just used the pre cubed tofu and measured out a cup! Perfect!! Thank you a million times for sharing!
I am just starting to learn to cook for my 2 allergies boys. I made these for my Husband with the intent that the boys could have some if they wanted. The boys loved them and while my Husband thought they were good, they were not quite what he was used to pre-allergy days.
I used soft silken tofu not even thinking about the fact that you may have meant another firmness. I think what was different for him was that they were more cake like then what he preferred. Did I use the wrong one?
Thank you for everything you do to help our kids and families.