Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons)
Add the powder ingredients marked with ☆ to a bowl and mix together with a whisk. If you have time, roast the walnuts for 5 minutes at 180℃ and finely chop. Preheat the oven to 180℃.
In a separate bowl, cream together the tofu and miso.
Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
Add the contents of the bowl from Step 2 into the bowl from Step 1 all at once and mix in gently with a rubber spatula. Add in the walnuts whilst the mixture is still lumpy.
Line a pound cake tin with parchment paper and pour in the mixture. Level out the surface and bake for 18-20 minutes at 180℃.
For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie. I then sifted powdered sugar over the top.
Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.
Story Behind this Recipe
I found this recipe in the macrobiotic recipe book "Sweet! Delicious! Sugar-fee Desserts" by Patricio Garcia de Paredes. I changed it around a bit by making it oil-free and added tofu. It contains no oil at all so you can eat it without worry.
Adding miso might sound a bit strange, but it adds so much depth of flavor to brownies. If you want to make the brownie sweeter, add sugar, not maple syrup. About the cooking time, if you cook for 18 minutes then the brownie will be nice and moist, as if you used chocolate. If you bake for 20 minutes the cake will be chewier. The brownie will have a rich enough flavour with 20 g cocoa, but if you like a more bitter taste you can add up to 25 g.