Aside from being vegan, having allergies to nuts, eggs or dairy can leave some people deprived of eating some of the most delicious sweet treats. Luckily, there are substitutes for these ingredients that we can use. Brownies are one of the most favorite, portable and delectable desserts. Store-bought vegan and allergy-friendly brownies can be pricey so let us help you make your own at home with this recipe.
In this recipe, tofu is used to substitute eggs while almond milk is used to substitute regular milk. A small amount of baking powder is also used to give the brownies a perfect rise and structure. Everyone will surely love sinking their teeth into these moist, rich, and decadent brownies. Make batches and wrap them in plastic wrap or put them in a sealed container so you can have an allergy-friendly vegan dessert, anytime.
• ¼ cup of Earth Balance Buttery Spread, softened
• ¼ cup of Earth Balance Shortening
• 1 cup of sugar
• ¾ cup of silken tofu
• 1 tsp vanilla extract
• ¼ cup of almond milk
• 1 tbsp peanut butter
• ½ cup of cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ⅔ cup of flour
• ¼ cup of agave nectar
• ½ cup of vegan chocolate chips
This recipe takes about 60 minutes to make. Serves 16 brownies.
Preheat oven to 350°F.
Cream butter and shortening in a large mixing bowl.
Add sugar and continue creaming.
Add tofu and continue creaming.
Mix in vanilla extract, almond milk, peanut butter, and cocoa powder.
Add baking powder and salt, then mix.
Gradually add flour while mixing.
Pour in agave nectar, then mix.
Fold in chocolate chips.
Spread batter into an 8″x8″ baking dish lined with parchment paper.
Bake in the oven at 350°F for 40 to 45 minutes.
Take the pan out from the oven and let the brownie cool for 10 to 15 minutes before slicing.
Ideas And Tips:
Aside from agave nectar, you can use maple syrup, coconut nectar or blackstrap molasses.
If you can’t find shortening, you can substitute it with ¼ cup of vegan butter or vegetable oil.
images – https://www.youtube.com/watch?v=JrAC9lejszc