Oil-free and Egg-free Tofu Brownies

• 40 grams Cake flour
• 15 grams Strong bread flour
• 25 grams Cocoa powder
• 1/2 tsp Baking powder
• 100 grams Silken tofu (not drained)
• 1/2 tsp Miso (Hatcho miso)
• 2 tbsp Marmalade
• 3 tbsp Maple syrup
• 1 dash Vanilla beans or vanilla essence (optional)
• 20 grams Walnuts (optional)
• 1 tbsp Orange peel (if you have it, if not increase the marmalade jam to 3 tablespoons)

1. Add the powder ingredients marked with to a bowl and mix together with a whisk.
2. If you have time, roast the walnuts for 5 minutes at 180C and finely chop.
3. Preheat the oven to 180C.
4. In a separate bowl, cream together the tofu and miso.
5. Add the marmalade, maple syrup, orange peel and vanilla beans to the bowl from Step 2 and mix in well.
6. 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.
7. Add in the walnuts whilst the mixture is still lumpy.
8. Line a pound cake tin with parchment paper and pour in the mixture.
9. Level out the surface and bake for 18-20 minutes at 180C.
10. For this design, I cut out a heart-shaped piece of paper with a cutter and rested it on the center of the brownie.
11. I then sifted powdered sugar over the top.
12. Simple version without orange: Take away the marmalade and orange peel and instead use 4 1/2 tablespoons maple syrup, 1/2 tablespoon water.

flour, bread flour, cocoa, baking powder, silken, marmalade, maple syrup, vanilla beans, walnuts, orange peel

Taken from cookpad.com/us/recipes/153442-oil-free-and-egg-free-tofu-brownies (may not work)