Heavily borrowed from Tofu for Two‘s Vanilla Custard Brownies. However, we were not paying attention to the conversions very carefully, so the texture is probably a bit different.
We made these yesterday for Jennifer’s birthday and they turned so rich, fudgey and delicious!
Preheat oven to 350 and butter an 8 x 8 x 5 cooking dish.
The Custard Topping:
- 2-2.5 oz firm tofu (we just used what was left in the fridge)
- 1/4 cup light coconut milk
- 1 tablespoon lemon juice
- 4 tablespoons Karo syrup
- 1 and 1/2 tablespoons corn starch
- 1 cup light shredded coconut
Mix ingredients well with a hand-mixer, then stir in coconut. Set aside.
The Brownie Batter:
- 4-5 oz semi-sweet chocolate
- 2 oz vegan butter
- 1/3 cup whole wheat flour
- 1/4- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 plain, plain yogurt
- 1/3 cup brown sugar
- 3 tablespoons coconut milk
- 2 tablespoons turbinado sugar
Melt chocolate and butter on the stove, with a little water. Set aside to cool. Combine dry ingredients in a bowl. Then stir in the yogurt and coconut milk. Stir well then add in the chocolate and butter.
Pour into the greased baking dish. Pour the coconut and tofu mixture on top of the brownie batter. Take a knife and swirl the coconut mixture around for the marbled design.
Bake for 35-45 minutes. The original recipe said to bake for 35 minutes, but ours was not yet cooked in the middle so we left it in for an additional 8-10 minutes.