Fudge Brownies

You know, the kind that are so chocolatey, and so fudgy that they stick to the top of your mouth? These are them.

Fudge Brownies

6 ounces bittersweet chocolate, chopped ( I love to use the Endangered Species brand chocolate bars)

3/4 cup earth balance

1 1/2 cups organic sugar

2 teaspoons vanilla
1 tbl egg replacer powder mixed with 1/4c warm water
1/2c silken tofu, whipped until smooth
1 teaspoon salt
1/4t baking powder
2 ounces cocoa powder
1 cup cake flour (if you don't have cake flour you can make your own! Use 3/4c plus 2 tbl AP flour with 2 tbl cornstarch)
* 1 cup semisweet chocolate chips

Preheat oven to 350 and grease an 8x8 square pan.
Melt the 6oz of bittersweet chocolate with butter in microwave, 30 seconds at a time until melted.
In a large bowl combine whipped tofu, sugar, vanilla and egg replacer/water. Whisk together until sugar is dissolved.
In another bowl combine salt, baking powder, cocoa powder and cake flour. Sift.
Pour chocolate/butter mixture into tofu mixture followed by the dry mixture.
Mix until just combined and fold in chocolate chips.
Bake for 25-30 min, turning in oven after 15 min.

The trick to these brownies is to not overcook them! These are not the type of brownies that will be done with the ol' toothpick coming out clean trick. In fact if you do try a toothpick, it needs to come out completely messy. Under cooking them a bit will create a ridiculously dense, fudgy consistency that is exactly what I like best.

Brownie tips and tricks
*Did you know that adding a hint of baking powder to your brownies is what creates that awesome cracked crust? My original recipe had no baking powder, so I added 1/4tsp and got a perfectly cracked exterior that pairs well with the gooey center.
*If you prefer a more cakey brownie go ahead and cream the butter with the sugar before adding the egg replacer/water and whipped tofu. And just melt the chocolate on its own. Melting the butter with the chocolate like I do with this recipe is key for a fudge brownie.