Cookie Sheet Brownies

So, you know how I alluded to making brownies when I posted that Cocoa Syrup last week? Well, I finally got around to writing about them! I've gotta say these were a major sleeper hit around here, all things considered - for one, they are incredibly thin, dense and chewy, unlike any storebought or box mix brownies out there. For another, they're very dark and rich in cocoa content, which I love as a 70%-plus bittersweet lover, but considering I was making them for a mostly under-10 crowd was a bit of a risk! Then of course was the fact that these are completely vegan - no butter, no eggs... just my Cocoa Syrup, oil and a block of silken tofu! All that said, though, the kids at work lapped them up - from toddlers to 12 year olds.

I'm not totally insane, however. I conveniently omitted mention of the egg replacement when describing the brownies to an interested group of students, since I knew that most of the kids would go green at the mention of tofu in their school food. No matter - I can still claim these as "nutritional" snacks thanks to their protein content, low fat and calorie counts and the plus factor that they're cholesterol free!

Cookie Sheet Brownies
Makes one 15 x 10 x 1 pan, 40 pieces
½ cup brown sugar
½ cup canola or refined coconut oil
300g silken tofu, pureed
2 cups Cocoa Syrup or Hershey's chocolate syrup
1 tbsp vanilla
1 ½ cups flour
¾ tsp salt
½ cup crisp rice cereal, rolled oats or coconut

1. Preheat the oven to 375F. Line a 10x15” cookie sheet with parchment.
2. In a food processor, puree the sugar, oil, tofu, syrup and vanilla.
3. Process in the flour, salt, and cereal (or coconut).
4. Spread in the pan and bake 15 to 20 minutes.
5. Cool completely before cutting. 
6. These are better the next day and freeze extremely well too!

Amount Per Serving
Calories: 67.6
Total Fat: 3.1 g
Cholesterol: 0.0 mg
Sodium: 13.2 mg
Total Carbs: 10.0 g
Dietary Fiber: 0.3 g
Protein: 1.3 g

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