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.
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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.
