Best 2 Triple Chocolate Tofu Brownies Recipes

Indulge your sweet cravings with our delectable Triple Chocolate Tofu Brownies, a symphony of chocolate flavors that will tantalize your taste buds. Crafted with silken tofu, these brownies boast a moist and fudgy texture that melts in your mouth. The richness of dark chocolate, the sweetness of semisweet chocolate, and the velvety smoothness of white chocolate chips combine to create a chocolate lover's paradise. But that's not all! This recipe article also features variations to suit your dietary preferences, including a gluten-free option for those with celiac disease or gluten sensitivity, and a refined sugar-free version for those seeking a healthier indulgence. Get ready to embark on a chocolatey journey with our Triple Chocolate Tofu Brownie extravaganza!

Check out the recipes below so you can choose the best recipe for yourself!

TRIPLE CHOCOLATE BROWNIES

Triple Chocolate Brownies image

Provided by Nigella Lawson : Food Network

Categories dessert

Time 45m

Yield 18 brownies

Number Of Ingredients 11

Ingredients

3 sticks plus 2 tablespoons unsalted butter
12 ounces best-quality bittersweet chocolate
6 eggs
1 3/4 cups superfine sugar
1 tablespoon pure vanilla extract
1 1/2 cups plus 2 tablespoons all-purpose flour
1 teaspoon salt
1/2 cup white chocolate buttons, chips, or morsels
1/2 cup semisweet chocolate buttons, chips or morsels
Approximately 2 teaspoons confectioners' sugar, for garnish
Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Steps:

Preheat the oven to 350 degrees F.
Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.
Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.
Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.
To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve.

CHEWY, FUDGY TRIPLE CHOCOLATE BROWNIES

Chewy, Fudgy Triple Chocolate Brownies image

From Cook's Illustrated published May 2000. This recipe makes a heck of a good brownie! These are very rich and decadent, it is best to cut them in small, 1 inch squares.

Provided by Marz7215

Categories Dessert

Time 1h5m

Yield 64 1 inch brownies, 24 serving(s)

Number Of Ingredients 9

Ingredients

5 ounces semisweet chocolate or 5 ounces bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
8 tablespoons unsalted butter, cut into quarters (1 stick)
3 tablespoons cocoa powder
3 large eggs
1 1/4 cups granulated sugar
2 teaspoons vanilla extract
1/2 teaspoon table salt
1 cup unbleached all-purpose flour

Steps:

Adjust oven rack to lower-middle position and heat oven to 350°F Spray 8-inch square baking pan with nonstick vegetable cooking spray.
Fold two 12-inch pieces of foil lengthwise so that they measure 7 inches wide. Fit one sheet in bottom of greased pan, pushing it into corners and up sides of pan; overhang will help in removal of baked brownies. Following illustration 1 below, fit second sheet in pan in same manner, perpendicular to first sheet. Spray foil with nonstick cooking spray.
In medium heatproof bowl set over a pan of almost-simmering water, melt chocolates and butter, stirring occasionally until mixture is smooth. Whisk in cocoa until smooth. Set aside to cool slightly.
Whisk together eggs, sugar, vanilla, and salt in medium bowl until combined, about 15 seconds. Whisk warm chocolate mixture into egg mixture; then stir in flour with wooden spoon until just combined. Pour mixture into prepared pan, spread into corners, and level surface with rubber spatula; bake until slightly puffed and toothpick inserted in center comes out with a small amount of sticky crumbs clinging to it, 35 to 40 minutes.
Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan using foil handles (see illustration 2, below).
Cut into 1-inch squares and serve. (Do not cut brownies until ready to serve; brownies can be wrapped in plastic and refrigerated up to 5 days.).

Tips:

For a richer flavor, use dark chocolate with a cacao content of 70% or higher.
If you don't have silken tofu, you can use regular tofu. Just drain it well and press out any excess water before using.
To make sure the brownies are cooked through, insert a toothpick into the center. If it comes out clean, they're done.
Let the brownies cool completely before cutting them into squares. This will help them hold their shape.
For a fudgy brownie, use more chocolate and less flour.
For a cakey brownie, use more flour and less chocolate.
Add a pinch of salt to the batter to enhance the flavor of the chocolate.
For a nutty flavor, add chopped walnuts or pecans to the batter.
For a minty flavor, add a few drops of peppermint extract to the batter.
For a spicy flavor, add a pinch of cayenne pepper to the batter.

Conclusion:

These Triple Chocolate Tofu Brownies are a delicious and decadent treat that is perfect for any chocolate lover. They are easy to make and can be customized to your own taste. Whether you like them fudgy, cakey, or somewhere in between, these brownies are sure to satisfy your sweet tooth. So next time you're looking for a special dessert, give these Triple Chocolate Tofu Brownies a try. You won't be disappointed!