This is more or less a simple brownie recipe with some blackberries sprinkled on top- but what a humdinger of a simple recipe it is!
It’s somewhere in between a “cakey” brownie and a “chewy” brownie. And, while I admit that I generally prefer the chewy variety to the cakey variety… these are right up there with the best chewy brownies I have ever had. They’re soft and moist on the inside, while chewy and slightly crispy on the outside.
The blackberries are optional, but they add a really nice touch.
Blackberry Brownies – Vegan and Gluten Free
- 1 cup vegan margarine
- 2 cups vegan sugar
- 12 oz silken tofu (extra firm)
- 1/2 cup cocoa powder
- 1 tsp xanthan gum
- 1/4 cup tapioca flour
- 3/4 cups sorghum flour
- 1/4 tsp salt, 1/2 tsp if using unsalted margarine (if that’s even an option?? point being, you don’t need much :)
- 1 tsp baking powder
- 1 cup fresh blackberries, rinsed and dried well
Preheat oven to 350º F, and lightly grease a brownie pan (small 7″ x 13″ or 8″ x 8″).
Cream margarine and sugar together until fluffy.
Using a food processor or blender, process silken tofu until smooth and creamy.
Add silken tofu and cocoa powder to the creamed margarine and sugar. Mix well.
In separate bowl, combine xanthan gum, sorghum flour, tapioca flour, baking powder, and salt. Add the flour mixture, a little bit at a time, into the other ingredients. Mix just until well blended.
Spread into prepared baking dish and gently place blackberries on top of the batter.
Bake about 40-45 minutes, or until knife inserted into the middle comes out clean. Let cool completely and then enjoy!
Here’s a shot of the middle. Nom nom nom…