So I started again from the same inspiration recipe, and came up with the following:
Emily’s Fudgy Vegan Brownies
1/2 c. firm tofu
1/2 c. soy milk
1/2 c. applesauce
1 T. vegetable oil
1/4 c. peanut butter (or other nut butter)
1 T vanilla
1 3/4 c sugar
2/3 c. cocoa powder
1 c. flour
1 t. baking powder
1/4 t. salt
1 c. chocolate chips
Purée the tofu and soymilk in a blender or food processor.
Add applesauce, oil, vanilla and peanut butter. Mix until smooth.
In a separate bowl, combine sugar, cocoa powder, flour, and salt. Whisk to combine.
Mix wet and dry, just until combined. Add chocolate chips.
line an 8×8 pan with parchment paper, and pour the batter into the pan (it will be thick). I use a big piece of parchment to make a “sling” in the pan, that way, I can just lift the whole pan of brownies out of the dish to cool.
These make a very “tall” brownie–you could make these in a 9×13 pan for a thinner brownie if you wanted.
Bake at 350 for abut 25 minutes, or until batter is set, and top of brownie springs back when pressed gently. (You don’t want to overcook them–they’ll be too dry).