Decadent Dark Chocolate & Ancho Chile Tofu Brownies
with buckwheat flour and silken tofu
by Amie Valpone, author of TheHealthyApple.com
Ingredients
- 1 ½ cup buckwheat flour
- ½ tsp. baking soda
- ½ tsp. cinnamon
- 1/8 tsp. chili powder
- ¼ cup Pestos with Panache Decadent Dark Chocolate & Ancho Chile Pesto
- 12 ounces silken tofu
- 1 tsp. lemon juice
- 1 tsp. vanilla extract
- 3 Tbsp. macadamia nuts, chopped
Directions
Preheat oven to 350 degrees.
Spray a baking pan with non-stick cooking spray.
In a large bowl, combine all dry ingredients; mix well.
In a separate large bowl, combine all wet ingredients; beat on low speed until smooth.
Slowly add dry ingredients to the wet ingredients; mix until smooth.
Transfer batter to baking pan and sprinkle with macadamia nuts.
Bake for 20-25 minutes or until a knife inserted in the center comes out clean.
Let cool for 20 minutes and serve with an additional dollop of pesto.
Enjoy!
