2 Empty brownie mix into bowl.

3 Measure 1/3 cup cold water in a liquid measuring mug. To the water add the yogurt and extracts and whisk it well with a fork.

4 Add the yogurt mix, oil and the fudge syrup (it comes with the mix) to the brownie mix.

5 Stir everything until well blended (about 40-50 strokes).

6 Generously grease the brownie pan. I used a non stick 8″x8″ pan. You could also line the pan with aluminum foil with enough sheet hanging around the edges so that the brownies can be lifted with the foil after baking. I did it like this and it was a no mess job and easy to cut also. Spray the foil with some non stick oil spray.

7 Spread the mixture in the pan and smooth it with a spatula and top with the toasted almonds.

8 Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. Just be sure that the brownie cools out completely before you can cut into squares.

2 The instructions in the pack mentions to add 1/3 cup of oil and I did the same and felt that it was way too much. So I have changed it to 3 tablespoons in the ingredients list (which I actually tested in these fudge brownies).

3 This time I followed Bee’s (Chocolate Almond Brownies) idea of lining the pan with aluminum foil and topped it with toasted almonds.

2. Coat an 8×8 inch square baking dish with nonstick cooking spray. If you choose to bake brownie cupcakes, line a 12 muffin tin with muffin liners or coat with nonstick cooking spray itself.

3. In a medium size bowl, stir together sugar, applesauce and 2 tablespoons water.

4. Either mix flax seed meal with 1/2 cup water in a small cup or blend it in a blender.

5. Add the flax seed mixture and vanilla to the applesauce mixture and combine well.

6. In another small bowl, combine flour, cocoa, baking powder, salt, chocolate chips and walnuts (if using).

7. Add the wet ingredients to the flour mixture.

8. Stir just to combine, do not overmix.

9. Pour into prepare pan. If using a muffin tin, fill each mould 3/4ths full. The given measurement is perfect for 12 muffins, so divide the batter accordingly, which is around 3-4 tablespoons of batter in each cup.

10. The time given in the original recipe for baking in a brownie pan is 40 minutes for chewy brownies and 45-47 minutes for cake like brownies. But since I used a muffin tin to bake brownies, mine was done exactly at 23 minutes.

11. Once the cupcakes are out of the oven, leave it in the tin for 2 minutes and then transfer to a wire cooling rack for the brownie cupcakes to cool completely.

2. I used muffin liners to line the tin, which made the clean up also very easy. Another advantage of using muffin tins is, they cool in no time.

3. These brownie cupcakes taste better the next day of baking.

2. Cut the butter into small pieces and add it to a medium sized microwave safe bowl.

3. Melt the butter in the microwave. Mine took 1 minute to melt. First I timed it for 30 seconds, stirred it and kept it for another 30 seconds.

4. Remove the bowl from the microwave and let it stand for a minute.

5. Now add the cocoa powder to the melted butter and combine it well until the cocoa powder dissolves. I used a wire whisk.

6. Slowly add the sugar too and mix it well using a whisk.

7. The mixture will look very stiff, making you wonder if you are doing the right thing. So don’t panic.

8. Now add 1/4 cup pureed tofu and combine it well and then add the remaining 1/4 cup of tofu also and mix it well again.

9. Next add the vanilla and salt too.

10. Add the flour next and mix it until you no longer see any flour and also add the nuts or any other optional ingredients mentioned. Even now the dough is in a semi solid/spreadable butter consistency only. It’s not as watery as a cake batter that you can pour in a pan.

11. Grease a 8×8 inch pan with the butter wrapper and spread the batter evenly and bake it for 25 minutes. (See My Notes)

12. Cool completely before cutthing into squares.

2. Cooling completely is a very IMPORTANT point too. So leave it undisturbed until the bottom of the pan is completely cool or for 2-3 hours and then slice it. At first I tried to slice it while the pan was still mildly hot, but was not able to cut properly. So I left it cool overnight and sliced it in the morning and got nice, clean pieces.

5. In a small cup add the flax seed meal and slowly add the water and whisk it with a fork and add it to the brownie mix.
6. I chose to add vanilla extract also.
7. Stir everything until well blended (about 40-50 strokes)

8. Now add the nuts and combine it once again.
9. Generously grease the brownie pan. I used a non stick 8″x8″ pan.
10. Spread the mixture in the pan.

11. Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. But I think I should have taken it around 38 minutes itself, because I had little cracks on the top. That was the only negative thing with these brownies, otherwise they were unbelievably moist and gooey. We did not taste the flax seed at all. Just be sure that the brownie cools out completely before you can cut into squares.

2. I bought the double fudge brownies, which had a chocolate syrup pack, which had to be added to the brownie batter. But I omitted it because this was the first time I was going to bake brownies and that too without eggs. So I did not want to experiment too much.

3. Egg substitute: I came across in many books and websites that ground flax seed is a good substitute for eggs while baking. But the ratio of flax seed meal to water was different in each and every place. I recently bought a vegan cook book and there were a lot of baking recipes using flax seed meal. So I decided to used the proportion given in that book. For every egg in a recipe, use 1 teaspoon of flax seed meal mixed with 1/4 cup of water.

4. Checking the doneness of brownies: I read in the same book that inserting a toothpick to check the doneness does not work for brownies. Instead “the touch test” was recommended. When you touch the top of the brownies, it should not leave an indentation. If it does, the batter is still soft, so you need to bake it for another couple of minutes.