Comments on: Valentine’s Day Treat Ideas: Dairy, Egg and Nut Free Chocolate Chip Brownies

By: kellyrudnicki

kellyrudnicki — Tue, 11 Oct 2011 00:02:01 +0000

fantastic! so glad you like it!

By: Lisita

Lisita — Mon, 10 Oct 2011 00:27:38 +0000

I’ve been searching for a good egg free brownie recipe for years. I just made this and it’s wonderful. thanks so much for sharing it!

By: Julia

Julia — Thu, 14 Apr 2011 12:30:46 +0000

I made these the other day and I have to say they are absolutly fantastic. I always loved brownies, and after I developed my egg allergy, I couldn’t find a good recipe for it. It always ended up too wet.

My dad ate them and said he didn’t even know there was tofu in it!

Thank you so much.

By: Rachell Reilly

Rachell Reilly — Sat, 09 Apr 2011 05:16:37 +0000

hi! I tried these brownies a few weeks ago. They taste great!
I can’t figure out how you measure the silken tofu, and like Alicia, I didn’t know which firmness to buy, either. So I just bought firm and used my spatula to slice off chunks off the tofu cake and squished them into a measuring cup, not removing any of the liquid. I don’t think that worked well, and then my blender didn’t puree it well. I didn’t put in chocolate chips. My batter ended up so thick that I wouldn’t call it a batter but a dough, because I could barely spread it in the pan. I could have used a cookie scoop to make cookies out of it, if I’d put the chocolate chips in. Did I do something wrong or use the wrong tofu, or do I just add some water?

By: kellyrudnicki

kellyrudnicki — Tue, 25 Jan 2011 00:40:11 +0000

Ha Dulce! I had to laugh because we always make a double batch. One batch is gone in one sitting with my family. You could certainly do a 9 x 13 and double the ingredients but I much prefer to use two 8 inch glass square baking dishes, line with tin foil generously sprayed with baking spray. Make sure there is an overhang so you can lift the cooled brownies out to cut into perfect squares. Just double the ingredients listed. I find the smaller pans are easier to handle with this task. Good luck!!

By: Dulce

Dulce — Sun, 23 Jan 2011 21:37:05 +0000

All I can say is, an 8 x 8 pan of these brownies isn’t gonna cut it anymore. I’m wondering what the ratio of ingredients would be if I wanted to fill a 9 x 13 pan?????

By: Alicia

Alicia — Fri, 20 Aug 2010 18:39:24 +0000

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.

By: Meggan

Meggan — Fri, 12 Feb 2010 01:11:17 +0000

Oh, I just used the pre cubed tofu and measured out a cup! Perfect!! Thank you a million times for sharing!

By: Meggan

Meggan — Fri, 12 Feb 2010 01:09:37 +0000

Holy cow!!! I have NEVER had a better brownie!!

By: Alisha Kuempel

Alisha Kuempel — Tue, 09 Feb 2010 20:08:55 +0000

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!

By: Kay

Kay — Wed, 28 Oct 2009 17:45:02 +0000

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!

By: kellyrudnicki

kellyrudnicki — Thu, 13 Aug 2009 16:39:13 +0000

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!

By: Mandy V

Mandy V — Wed, 12 Aug 2009 22:48:38 +0000

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.

By: kellyrudnicki

kellyrudnicki — Sat, 04 Apr 2009 21:30:20 +0000

Awesome Carla! That makes me so happy that your son enjoyed them! Thanks so much for the feedback!

By: Carla

Carla — Sat, 04 Apr 2009 19:40:40 +0000

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!

By: kellyrudnicki

kellyrudnicki — Tue, 17 Feb 2009 12:08:13 +0000

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!

By: Elisabeth

Elisabeth — Tue, 17 Feb 2009 08:11:20 +0000

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.

By: Vivian

Vivian — Thu, 12 Feb 2009 19:06:09 +0000

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!

By: kellyrudnicki

kellyrudnicki — Sat, 07 Feb 2009 15:01:20 +0000

Thanks girls! I just made another double batch last night and they are about gone (I have a weakness for chocolate!)

By: Jennifer B

Jennifer B — Sat, 07 Feb 2009 05:06:15 +0000

That looks decadent! (Perfect)