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1
Strain the tofu lightly through a strainer and whisk until smooth.
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2
Add the egg and sugar and mix thoroughly.
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3
In a separate bowl, combine the chocolate and milk, then microwave for 1 minute.
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4
When the chocolate has melted, add that chocolate mixture into the tofu and mix well.
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5
Add vanilla extract and the other powdered ingredients.
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6
Also add salt and mix until smooth.
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7
Strain through a strainer as you pour the mixture into the loaf tin.
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8
Don't worry if it's still a little lumpy.
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9
(Make sure to grease the tin because the dough might stick.)
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10
Top the surface evenly with chocolate chips.
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11
Bake in the oven at 180C for 35-40 minutes.
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12
It's ready to be served when the surface is dry and spongy when touched.
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13
Let it cool in the tin.
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14
For an even richer texture, chill in the fridge.
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15
Check the brownies while they're in the oven -they're ready when the chocolate chips are about 80% sunken into the dough.
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16
COOKPAD user Harapekoen'nan made a new variation.
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17
It uses 150 g of tofu, 2 tablespoons of sugar, and 1 whole banana.
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18
I tried it too.
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19
It has a nice banana flavor and it's even chewier.
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20
It's not too sweet, and the banana and chocolate taste great together!
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21
This is the miso strainer (left) and the oil drainer (right) that I used to strain the tofu and dough.
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22
In this variation, I substituted the chocolate with white chocolate, and the cocoa powder with almond flour.
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23
It tastes like New York cheesecake!
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24
So delicious - even milkier and smoother then the chocolate version.
