By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 16
105 cal · 45 min
Fudgy Lemon Brownies
Recipe GLPRec2491856ff7f6
Rich and fudgy brownies infused with bright lemon flavor, made without eggs or dairy. The silken tofu creates a tender, moist crumb while the instant lemon pudding mix provides natural citrus taste. These brownies are vegan-friendly and can be made gluten-free by using a gluten-free flour blend. They're best enjoyed after resting overnight for the deepest, most indulgent texture.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 ½ cups all-purpose or gluten-free flour
1 ½ teaspoons baking powder
¼ teaspoon salt
1 ½ tablespoons canola oil
3 ounces silken tofu
1 tablespoon vanilla extract
¾ cup Splenda or granulated sugar substitute
1 (1 oz) package sugar-free, fat-free instant lemon pudding mix
1 ½ cups unsweetened soy milk
Directions
Preheat your oven to 300°F. Lightly spray a 9-inch square baking pan with nonstick cooking spray to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set this dry mixture aside.
In a separate bowl, beat together the canola oil, silken tofu, and vanilla extract until the mixture is mostly smooth and well blended.
Add the Splenda and lemon pudding mix to the oil-tofu mixture, and beat until combined. Pour in ¾ cup of the soy milk and mix thoroughly.
Gently fold the ingredients together by alternating: add one-third of the flour mixture and mix gently, then add half of the remaining soy milk and mix gently. Continue alternating, ending with the final third of the flour mixture. Mix just until the ingredients are incorporated and no dry streaks remain.
Pour the batter into the prepared pan and spread it into an even layer.
Bake at 300°F for 18 to 20 minutes, until the top is set but the brownies still look fudgy and slightly underbaked.
Remove from the oven and allow the brownies to cool completely in the pan at room temperature. For the fudgiest texture, cover and let them rest for at least 2 hours, or preferably overnight, before cutting into squares.
Comments
This is a budget-friendly brownie that checks the box for a weeknight dessert, but inventory work matters here. Silken tofu and soy milk are standard at Harris Teeter, Food Lion, and Kroger, but the instant lemon pudding mix is the real hunt—most Charlotte chains stock it, but the sugar substitute (likely stevia or erythritol) may require a second stop if you need a specific brand. The stated 45 minutes ignores cooling time; add at least 30 more minutes before cutting. At roughly $0.30 to $0.40 per serving, the cost is genuinely low, and it makes 16 pieces that reheat fine in a 300-degree oven. The texture will be less fudgy than a traditional brownie because tofu and soy milk replace eggs and butter—a trade-off that works if you're after a lighter, plant-forward option, but it will not fool a chocolate purist.
Sign in or create a free account to add your review.
