Wednesday, September 20, 2017

Fudgy Tallow Brownies

These ridiculously fudgy brownies are eggless thanks to silken tofu, and have a hint of "old fashioned doughnut" flavour from home-rendered tallow

Fudgy Tallow Brownies

It seems as though I can never make the same pan of brownies twice. Sure, I'll make similar ones (Squidgy Superfood Brownies and Chocolate Hazelnut Beet Brownies, for instance), but the ingredients and their proportions always vary enough to make them unique. It's not that I'm dissatisfied with any of them either - in fact, I would enjoy any of the brownies I've posted on here again - but it's boring to repeat, and repeat, and repeat. Call it culinary ADD.

Fudgy Tallow Brownies

Anyways, these brownies are perfect for the "old fashioned" doughnut lover, since they get their flavour nuances from tallow (used to fry doughnuts back in the day). I render my own from local beef fat and keep it in the fridge much like I do schmaltz from chickens broken down for curry, stews or stock. Aside from baking (it does make fantastic savoury pie crust), I use it to saute beef for stews or stir fry as well as caramelizing onions. However, in brownies, it adds just the right punch of savoury, old-world flavour and, since there's no water in it (or very little), it makes for the fudgiest brownies ever - 100% up my alley.

The rest of this brownie batter isn't overly "standard" either - silken tofu adds to the rich, dense texture and replaces the eggs in binding, while barley flour adds a hint of nuttiness and "toastiness" that chopped or ground nuts would lend, while keeping the mix nut free. Add to the ingredients my tried-and-true technique of flash-cooling the pan in the freezer straight from the oven, and you have a perfect treat for the lunchbox (yours or the kids'!) or for building a killer sundae (extra hot fudge, and a cherry on top, please!).

Fudgy Tallow Brownies
Makes one 9" pan, 16 pieces
½ cup melted tallow (I used homemade) or butter (for vegetarian)
1 cup sugar
2 tsp vanilla extract
½ cup (4 oz) low fat silken tofu
½ tsp Kosher salt
⅓ cup unsweetened cocoa powder (either regular or dark is fine)
½ cup finely milled barley or spelt flour
¼ tsp baking powder
  1. Heat the oven to 350F and grease a 9” pan.
  2. In a food processor, puree the tallow or butter, sugar, vanilla and tofu.
  3. Add the salt and cocoa, pureeing well.
  4. Pulse in the flour and baking powder until just combined.
  5. Bake 25 to 30 minutes or until a tester yields moist crumbs. Do not overbake. 
  6. Immediately place the pan in the freezer for 30 minutes, then remove and cool completely on a rack.
  7. Chill before cutting.
Amount Per Serving
Calories: 125.1
Total Fat: 6.7 g
Cholesterol: 7.0 mg
Sodium: 6.8 mg
Total Carbs: 16.4 g
Dietary Fiber: 1.2 g
Protein: 1.2 g