4 Ingredient Healthier Brownies
These 4-Ingredient Brownies are rich, deeply chocolatey, and fudgy—no flour, dairy, refined sugar, butter, or oil required. Silken tofu blends seamlessly into the batter, giving the brownies an almost truffle-like texture while letting the cocoa flavor shine.
Ingredients
- 1 (16 oz/454g) package silken tofu, drained, about 318g after drained
- 3/4 cup (66g) unsweetened dutch process cocoa powder
- 2 large eggs + 1 large egg yolk
- 1 cup (156g) coconut sugar
Instructions
- Preheat the oven to 350°F (177°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
- Add the drained silken tofu to a large food processor. Blend until completely smooth, scraping down the sides of the bowl as needed.
- Add the cocoa, eggs, egg yolk, and sugar to a food processor and blend until completely smooth, scraping down the sides of the machine as needed.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow brownies to fully cool before removing them from the baking pan. Cut brownies with a large sharp knife. If desired, you can also add frosting to the brownies before cutting and serving. See notes section for the optional frosting. Store leftover brownies in an airtight container in the fridge.
Notes
- Tofu note: Make sure to use silken tofu and not other tofu varieties. Drain the liquid from the tofu before using.
- This recipe requires 2 large eggs and an additional egg yolk. Do not use 3 full eggs which will alter the texture of the brownies.
- Sugar note: This recipe uses coconut sugar because it retains moisture better. If you want to try a different sugar, you can try regular brown sugar or a monkfruit-sweetened brown sugar alternative. We have not tested the recipe with these sugar substitutes, but they likely would be the closest to coconut sugar.
- Optional chocolate frosting:
- ½ cup dark chocolate chips
- ¼ cup (2 ounces) canned coconut milk (can substitute with heavy cream if you don't need the brownies to be dairy-free)
- Add chocolate chips to a medium bowl and set aside. Heat coconut milk in a small pot or pan over medium low heat. Heat until simmering. Pour hot coconut milk over chocolate chips. Let sit for 60 seconds then gently mix until chocolate is completely melted.
- Estimated nutrition does not include optional frosting.
Serving: 1brownie, Calories: 70kcal, Carbohydrates: 13g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 17mg, Fiber: 2g, Sugar: 7g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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