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Skinny bitchtastic brownies

March 29, 2010

There I go again, being crude and vulgar. First nut milk, now this? Well, such language is one reason the book Skinny Bitch is so polarizing. Once you brush aside all the animal rights brouhaha, the message is blunt but true—people need to stop eating like fat pigs! I can understand how more sensitive souls could see it as one big, harsh, body-image-trashing slur, but if you can take it lightheartedly, it’s really a great read, full of important points and good ideas. I tend to be a little deficient in the sensitivity department with things like this, so I found the book fun and entertaining, and I can see it being a swift kick in the ass for those who need that.

I’ve been cooking a lot lately from Skinny Bitch in the Kitch, the companion book to Skinny Bitch, and these brownies are a great example of the straightforward, tasty, no-frills recipes contained there. I made them even more virtuous by replacing some of the oil with prune purée, but you can just use 6 Tbsp oil if you’d rather.

5 oz. unsweetened chocolate, melted and cooled
1 1/4 cups Sucanat, or other natural sweetener
3/4 cup firm silken tofu (about 3/4 of a Mori-Nu pack)
1/4 cup safflower or canola oil
2 Tbsp puréed prune baby food
1 Tbsp vanilla extract
1/3 cup whole wheat pastry flour
2 Tbsp cocoa powder
1/4 tsp sea salt

Preheat the oven to 350 degrees. Grease an 8×8-inch baking pan. In a food processor, combine the melted chocolate, Sucanat, tofu, oil, prune purée, and vanilla.

Process until smooth. You could just stop here and eat this like a pudding, and it would be heavenly. Just look how silky it is!

But you probably want to make the brownies, so go ahead and add the flour, cocoa powder, and salt.

Pulse together until just combined.

Transfer to the pan and spread evenly.

Bake for 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

You don’t have to be a skinny bitch to love these brownies (clearly, I am proof of that). What you do have to be is a lover of all things deeply fudgy and darkly chocolatey. I highly recommend having some soy or almond milk nearby to chug between bites—these brownies are the very definition of rich. And they’re made entirely in a food processor—it doesn’t get any easier!

Yield: 16 servings. Per serving: 153 calories, 8.5g fat (3g sat), 20.5g carbs, 2g fiber, 2.3g protein.

If you like this, you might also like…
Deep chocolate brownies
Chocolate brownie muffins
White chip brownies

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9 Comments leave one →
  1. Angela permalink
    March 29, 2010 12:25 pm

    Those look moist and fudgy. Mmm

  2. March 29, 2010 1:11 pm

    Or pecan milk, right? (Damn straight I read the comments here and am waiting for that post :P)

    However, real virtuosity is growing the plums yourself, drying them into prunes yourself, rehydrating them yourself, and making prune puree from scratch.

    *nose in air*

    (As I eat my distinctly non-homemade Italian torrone.)

  3. March 29, 2010 3:12 pm

    Yummm! I’m definitely going to make those! 🙂

  4. March 30, 2010 9:39 pm

    Oh……yum!! And the perfect companion for when I just use a little tofu for salad!

  5. April 13, 2010 10:41 am

    Hannah—Oh yes, the pecan milk is coming, never fear ;] And I suppose if I am to go to all the trouble of growing/drying/pureeing my own prunes, I ought to grind my own flour and press my own tofu while I’m at it…this is a dangerous slippery slope…

    Aimee—You’ll have to let me know if you try them!

    Hillary—Good point, this is a perfect way to use up a partial pack of tofu.

  6. July 5, 2010 10:09 pm

    how instrumental do you think that the 1/3 c flour is? I would simply omit it due to gluten status. I hate using GF flour b/c it’s so gritty! b/c 1/3 c really is not that much to omit.

    dates/date paste in lieu of baby food prune puree is another sub I plan to make. I have a 3 yr old. BAby food days are long behind me!

    • Amber Shea @Almost Vegan permalink
      July 6, 2010 6:29 am

      Averie—Though it’s such a small amount, I do think something flour-like is needed for structure. I bet almond meal would work great here though, as long as it’s a fine grind. And I love the date paste substitution idea!

      You also remind me that I really need to tag any gluten-free recipes of mine as such, but I’m so afraid of tagging something wrong! For example, do I go ahead and label any oat-based stuff GF, or would I then have to go edit each entry to specify “GF oats”? Aaahh!

  7. kiyana permalink
    March 12, 2012 3:46 pm

    can you use apple sauce instead of prunes ?

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