Cooking oil (olive, canola, or your choice of vegetable oil)
Sift and mix together the dry ☆ ingredients. (This step is easy if you sift them into a plastic bag.)
Put the tofu in a bowl and thoroughly mash. Add the soy milk, honey, and cooking oil and mix well.
Combine the ingredients from Step 1 to Step 2 and lightly mix. The result will be a fairly thick batter.
Pour into a parchment paper-lined pan and bake at 180℃ for 20 minutes. Insert a skewer, and if it comes out clean, it's complete!
Remove from the pan and allow to cool. Cover with plastic wrap or foil and cool in the refrigerator. Cooling it increases its moistness and makes it easier to cut.
Story Behind this Recipe
I wanted to create a moist, thick, American-style brownie that wasn't too sweet. I based this recipe on "Rich but Calorie-Reduced Tofu Brownie (Recipe ID: 1078500)" and made my own version.
This recipe makes a thick batter, so it may be a bit difficult to pour into a pan. It will bake more evenly if you create a depression in the center. If using a muffin pan (4-6 muffins), they should take 12 minutes to bake, and if using a round pound cake pan, they should take about 30 minutes. Adjust the time while keeping an eye on the oven.