Easy Eggless Brownies using Silken Tofu

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(from 10 reviews)
Eggless Brownies

I chose Silken Tofu as this month's egg substitute for the Egg Replacement Event, because I got a stunning result with this cake. So I thought that replacing tofu for eggs is going to be a breeze. Boy, I was so wrong!

There are so many things to be taken into consideration while baking using egg substitutes and especially with silken tofu. I tried three recipes and only one turned out good. I don't know what went wrong in the other 2 recipes. Is it the recipe or my baking method or the tofu?

I want to share my experience with tofu with all of you. Hope I will be able to convey it all in a clear and concise manner. Feel free to skip my ramblings in the box below, if you simply want a recipe to bake eggless brownies.

** My Experiments with Tofu **

I bought Nasoya's Silken Tofu as I did for the eggless chocolate cake. My son has started preschool and next month he is responsible for providing snacks for his classmates for 2 days. So I thought I will try something now and if it comes out well, I can bake them again next month. Since I wanted to send something healthy, I decided to try oatmeal raisin cookies from here. The 5 tablespoons of margarine impressed me especially to try this recipe. I decided to follow the recipe as it is, but for using 1/4 cup pureed tofu instead of the 1 egg mentioned in the recipe. To start with, I was not able to beat the 5 tablespoons of margarine to a creamy consistency. The margarine was nice and soft, but most of it was just sticking around the bowl. Even after adding sugar and beating it with a hand held electric mixer, I did not see anything creamy. Then I did another blunder of adding the pureed tofu and beating it again, just to see the tofu curdle. Small tofu lumps were swimming in a white color water. In spite of this, I continued to proceed with the recipe. I poured the entire mixture of creamed margarine, sugar and tofu in a blender and blended it until nice and smooth and to my surprise it did look good. Nothing to complain at all.

Another substitution I made was adding 1/2 cup of whole wheat flour instead of entire 1 cup all purpose flour. Mixed the flour, oats and raisins with the wet mixture and got a big ball of cookie dough. It was not moist like the other cookie doughs I have handled so far. I was able to roll them into balls easily and placed them on the baking sheet. I thought that while baking the dough would flatten, but it stayed just like that. So it did not cook properly and I had to keep increasing the time. For the second batch, I flattened the dough while placing it on the baking sheet and in spite of that it did not bake enough in the center and I had to bake it for a couple minutes more for this batch too. It did not taste anything like the oatmeal raisin cookies I have eaten before. They were not baked enough, did not have the right texture and definitely not sweet enough. I think the result would be good, if the original recipe is followed. With so many substitutions by me, it was such a mess.

Then after going through a couple of books and other internet resources, I found that tofu works best in cakes and brownies. Ground flax seed gives the desired results in cookies, especially oatmeal cookies. So decided to try a cake recipe using tofu. Since I have already baked a chocolate cake using tofu, I wanted to try a white cake this time. Found this recipe interesting because of it's simplicity, fat content and good reviews. For this one I added 1/2 cup pureed tofu and sugar in a blender and blended it until creamy and followed the recipe exactly, but used muffin tins instead of a round cake pan.

Somebody in the review had mentioned that the muffins came out well and I wanted to try it out too. Even though it looked decent, it did not have a soft, spongy texture at all. So I was pretty sure that it's not going to taste well and I was absolutely right. It had the texture of rubber and was way too sweet.

I was really disappointed about how these recipes had turned out. Since I started this blog in March, this is the first time my baking experiments have failed, especially two times in a row. I had only little tofu remaining and I decided to try another recipe immediately because the tofu has to be used within 3 days after opening the box.

This time I considered 2 points before choosing a recipe, (a) there should not be any creaming involved (I think that beating the tofu was the mistake in the above two recipes) and (b) since my eggless chocolate cake came out so well, I wanted to try another recipe with cocoa. I don't know if it's just a sentiment or there is really some science behind it, just like coffee and cocoa, the tofu and cocoa combination also works like a charm. I tried this brownie recipe with tofu instead of eggs and got a wonderful result. We did not taste the tofu at all and I bet nobody could ever tell that they are eggless brownies. I also wanted to try a brownie recipe because the one which I have posted earlier was baked using a store bought mix, which I think is available only in US and Canada, maybe UK too.

The original recipe itself is very simple to follow, but I made it even easier by using just one mixing bowl. So it's not only an eggless brownie but also a one dish brownie. Also these brownies are dense, moist and chewy.


Eggless Brownies Recipe

Prep TimeCook TimeMakes
15 Mins25 Mins + Cooling (Preferable Overnight)Around 16 Pieces
Easy Eggless Brownies using Silken Tofu
4.7 from 10 reviews
Bake eggless brownies right from scratch using pureed silken tofu as an egg substitute. For a vegan brownie recipe use any oil of your choice instead of melted butter.
  • 1/2 Cup Butter (1 Stick)
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Cup Sugar
  • 1/2 Cup Silken Tofu Pureed (Equivalent Of 2 Eggs)
  • 2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Salt
  • 1/2 Cup All Purpose Flour
  • 1/2 Cup Chopped Walnuts (Nuts, Chocolate Chips, Chocolate Chunks - Optional
  1. Preheat the oven at 350F/180C for 15 minutes.
  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 8x8 inch pan with the butter wrapper and spread the batter evenly and bake it for 25 minutes. (See My Notes)
  12. Cool completely before cutting into squares.
My Notes:
  1. To check for the doneness, the author of the recipe has mentioned that the toothpick inserted should come out with moist crumbs and not clean. Mine did not come like that after 25 minutes, so I baked it for another 3 minutes and even then it did not come like that. So I removed it from the oven anyway and kept the pan on a wire cooling rack to cool. Because of baking a couple minutes extra, I think the top was mildly dry. I would suggest baking it for just 25 minutes and it will continue to bake even after taking it out of the oven giving the correct texture.
  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.

Nutrition Facts
Servings: 16
Per Serving% Daily Value*
Calories 147
Total Fat 8.6g13%
Saturated Fat 4g20%
Trans Fat 0g
Cholesterol 15mg5%
Sodium 78mg3%
Potassium 78mg2%
Total Carb 17.5g6%
Dietary Fiber 1.3g5%
Sugars 12.7g
Protein 2.3g
Vitamin A 4% - Vitamin C 0%
Calcium 1% - Iron 4%
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This recipe was updated and republished from the 2009 archives.

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  1. Michelle

    I doubled the recipe and found that 25 minutes was not long enough, I had to bake them an extra 15 minutes.

    I am making another (single) batch now and after being in the oven for 25 minutes, they are no where near done, this batch will require at least another 10 minutes of baking.

    Delicious though (hence the second batch!)

  2. Brahm

    Hey. In ur picture, there are white things in the brownies. Do they affect the taste and what are they?

    • Madhuram

      They are chopped walnuts, Brahm.

  3. Tanvi

    I made these and they were divine, even with my limited baking experience and the recipe doubled. No one could tell there was tofu in them.

    No frills, clear instructions – thank you! I’ll be recommending these to other people for sure! Out of curiosity, if I used eggs would it make much of a difference? It’s rather hard for me to easily get silken tofu where I live.

    • Madhuram

      You’re welcome Tanvi. You could try it with yogurt too instead of tofu. And you are asking about baking with eggs to the wrong person!

  4. Tanvi

    Hi Madhuram,

    I’m about to try baking these for guests. Should I use baking powder or baking soda, and if so, which one (what’s the difference?) and how much?

    I only bake occasionally, so sorry for the obvious question!

    • Madhuram

      This recipe doesn’t need either, Tanvi. Usually baking powder and baking soda is used to get some lift and fluffiness but brownies don’t need it. So I guess that’s why it doesn’t have both.

  5. Auxai

    Hi!!! I just discovered your blog and I loved it … I will try more than one of your recipes, cause I have some vegans friends. Thanks for publishing

    • Madhuram

      You’re welcome Auxai.

  6. ninja96

    This recipe is very similar to one I use from Manjula’s Kitchen. She uses veg oil rather than butter and 1/2 tsp of baking soda. I made a couple of changes that make them even healthier (and darned tasty). I subbed unsweetened applesauce for the butter (or veg oil in hers), Truvia equivalent for the sugar, and rice flour (or oat flour) to keep it gluten-free. I take them out after 21 1/2 min, with crumbs sticking to toothpick. DO let them cool! Wonderful! I notch them up even more by using a bit of PBSlim peanut butter powder (hydrated). Made with real peanuts. Check this stuff out if you love peanut butter but want to avoid most of the fat. Excellent. Just sayin’ :o)

    • Madhuram

      Thanks for the tip about the PB powder. I have not come across it. Will check it out.

  7. rachna bordia

    If tofu cheese not available then what?

    • Madhuram

      Yogurt or unsweetened applesauce might work.

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  9. S. Kaur

    I’ve tried MANY egg free brownie recipes and my husband has never loved any of them… until I made these. These were amazing and super easy to make! They are not chewy and gooey but they are VERY GOOD brownies! This recipes is definitely a keeper. I know that because the brownies were gone in 2 days 🙂 Thanks for you awesome recipes with thorough instructions and notes. It really helps that you try the recipe several times and make notes on what worked and what didn’t.

    • Madhuram

      Thank you very much for your feedback, Kaur. I’m very glad that your husband liked it too.

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  11. VR

    Hi Madhuram

    I have been trying many of your recipes. They are wonderful!
    So far the eggless blueberry pound cake and this brownie turned out fantastic

    I have never been able to make good brownies without eggs so this was awesome. I tried agave syrup instead of the sugar and the both the brownies and cake turned out great. The pound cake was not as sweet but I prefer that. Thanks!

    • Madhuram

      You’re welcome VR. I wish you could rate both the recipes so that it would help others who want to try it. Thanks.

  12. Karen

    One of few vegan brownie recipes that turned out really good =) Thanks for posting. I added a bit of coffee to it too.

    • Madhuram

      You’re welcome Karen. Kindly rate the recipe.

  13. Rupa Lakshminarayan

    i would like to print this recipe
    where is the print icon or link here on this webpage

    • Madhuram

      The print icon is on the right side top corner of the recipe Rupa.

  14. Tara

    I have made these brownies several times and they are to die for! Definately a favorite in our house! I have found that we like them a bit better with the chocloate chips you mentioned. For St. Patrick’s Day I made them with mint chocolate chips and topped them with a mint chocolate ganache. Heaven! Thanks for making eggless cooking so easy!

    • Madhuram

      Thanks for trying the recipe Tara.

  15. NSG

    Hey! good to see you back…
    Congrats again on the new arrival! Hope you are doing well.

    i tried this recipe and i cant tell you how happy i was(specially after my last brownie experience)
    Even my husband,who isnt fond of sweets, liked it.. Everybody liked it and nobody knew it had tofu. The whole thing finished so quickly. I myself couldnt resist myself.

    Is it possible to use brown sugar in this recipe? I was a little apprehensive that it may affect the taste.
    Is it possible to reduce butter? Just felt quilty eating so much butter..

    Thanks! take care.

    • Madhuram

      You’re welcome NSG. You could use brown sugar. I think if you reduce the quantity of butter you will have to make it up with some other ingredient like applesauce or tofu itself.

      • NSG

        Thanks Madhu.
        Pls suggest the substitution ratio for applesauce and tofu.

  16. Meena

    These brownies turned out totally awesome!! I’ve never really been a fan of brownies. But i’ve been wanting to bake something with silken tofu and wanted try the chocolate/tofu combination. We loved it soo much! My husband couldn’t tell that there was tofu. Now, I’m so inspired to bake the chocolate cake with silken tofu. I’m planning to surprise my husband by baking a cake for his birthday! Going to be my first time. I’m sure it’ll turn out well as it is Madhuram’s recipe! Thanks Madhuram.

  17. Jen

    I doubled this recipe using white wheat flour and leaving out the nuts. I did as you said and let it cool well, and then I cut them up and froze one whole pan. They went to a friend who just had a baby so she could have some treats that she didn’t have to make.

    That’s great Jen. I have never tried freezing brownies or muffins before. I should also try that trick because I too am so busy these days and baking as often as I want to is not quite possible.

  18. Anuradha

    I was longing to eat eggless brownie and tried with Ener-G replacer and brownie mix. It didn’t come properly. But I tried this receipe with silken tofu and it came out great.Thank you very much.

    You’re welcome Anuradha. I have heard from many people that Ener-G doesn’t work well in brownies.

  19. Dani

    I used a boxed mix (Ghiradelli) and substituted 1/4 cup tofu for
    the egg. I also reduced the amount of oil from 1/3 cup to 1/4,
    and replaced the 1/3 cup water with the same amount of cold,
    strong coffee. The brownies turned out wonderfully!

  20. Kristen

    I tried this using the coconut oil, as suggested by a poster above.
    I use coconut oil for a lot…cooking, haircare, skincare, oil pulling (oral care), LOTS of stuff.

    If anyone else uses the coconut oil, I would recommend using a little less than the recommended amount of butter because mine came out really oily…like excess oil at the bottom of the pan.

    Anywho, I guess they’re kind of a mixture of fudgy and cakey maybe…I dunno. They are like they look in the picture.

  21. Cat

    has anyone actually tried this recipe, instead of just saying it looks good??? I want too, but was wondering if its good… also what kind of brownie is it… cakey? fudgy, or a combination?

  22. Manju

    Hi Madhu,

    Thanks to your recipe I had a perfect chocolate cake the first time I tried it yesterday ! I didn’t have Silken tofu but the Soft one instead. I used half of the quantity you suggested and half yogurt since I’d seen it as a substitute elsewhere and it came out fine.

    I tried this nankhatai recipe the other day and it came out wonderful too: http://www.manjulaskitchen.com/2008/09/30/nan-khatai/. And it is an eggless biscuit/cookie, though not your preferred lowfat kind 🙂

    Thanks for trying the chocolate cake recipe Manju. I’ll check out the cookie recipe.

  23. fazirah

    Hey there. Good recipe you got there. 😀 I tink I’m going to cook it for my coursework practical. But I have some doubts and I hope you can clear it for me.

    – How do you make pureed silken tofu?
    – What type of tofu did you use?
    – Must I really let it cool for that long?
    I only had 2 hours for my practical. If I only let it cool for about 1 hour will it be very crumbly and not in shape?

    Fazirah, thanks for your interest in this recipe. Now to answer your questions:

    1. Measure the silken tofu first and the blend it in a blender/processor.
    2. I used silken tofu. Don’t remember the exact brand, but I have used both Mori-Nu and Nasoya and both are good.
    3. I have a suggestion for cutting the brownies but I’m not sure if it would speed up the process. Line the pan with aluminum foil so that you have foil hanging on all sides and lightly grease it. Then pour the batter and bake as usual. After sometime lift the foil carefully and then you should be able to cut them into squares.

  24. Henny

    Hi I tried baking the eggless brownies and they turned out fantastic 🙂 thanks alot
    Just curious what does egg actually do while baking and how does toufu replace eggs?
    Also wanted to ask why my brownies were more well done on the inside than on the top ?
    thanks alot

    Hi Henny, thank you for trying the recipe and for the feedback. I’ve explained about the role of eggs in baking here, please check it. In this recipe I think tofu acts as a binder to hold the batter together. Reg, the doneness, could you clarify whether the top was dry or did not cook.

  25. sai

    Hi madhu

    i have never come across such informative easily readable blogspace like urs. i really appreciate it. i have a question regarding sugar. i dont use white/brown sugar since they are refined using animal charcoal. so we use turbinado raw sugar for everything including baking cakes. but with that if i add less sugar the cake is good but not sweet. if i add more sugar it comes out charred and lose kind of. any suggestions? thanks once again.

    Thank you very much Sai for your kind words. I have used turbinado sugar only once and that too to top the apple raisin muffins. So I’m not sure about using it. Anyway I’ll try to google. Or else what you can do is join veggieboards.com which is a forum for vegans and vegetarians. You can post your question there and I’m sure somebody will definitely answer. It’s a very active forum. I joined it but am not active. If I remember the password and stuff I’ll also ask it for you.