Overloading the Machine

Raspberry Chocolate Chip Brownies


  • 2 squares unsweetened baking chocolate
  • 1/3 cup soft tofu
  • 1/3 cup canola oil
  • 1/4 cup unsweetened applesauce
  • 1/3 cup peanut butter
  • 1 tbsp vanilla extract
  • 1/3 cup raw sugar
  • 2/3 cup Oregon Apiaries raspberry honey creme (or honey)
  • 3/4 cup unbleached flour
  • 1/2 cup unsweetened powdered cocoa
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 cups tropical source semi-sweet chips
  • 1 cup pecans (optional)
  • 1/2 cup raspberry jam mixed with
  • 1 tbsp lemon juice (optional)

In a small bowl, blend the flour, cocoa, baking powder and salt. Set aside. Melt the baking squares. Cool to room temperature. Wash tofu under running water, then thoroughly whip it in your mixer until creamy. At low speed add the oil, melted chocolate, vanilla extract, applesauce and raw sugar. Mix until the raw sugar is somewhat dissolved, then add the peanut butter and honey. Mix for another minute until well blended. Add the cocoa/flour mixture. Blend thoroughly, about 2 minutes. Fold in the tropical source chips and the nuts. For added raspberry flavor, swirl the raspberry jam mixture into the dough by dropping mounded tablespoons on top of the dough and run a knife through it to blend. Pour mixture into a well oiled 8" square pan and bake for 30-35 minutes at 350 degrees. Allow the pan to cool before cutting. Yields 16 2-inch brownies.

This page was last modified on 2011 December 20.