High Protein Vegan Brownies (Made in a Blender!)

Did you know you can add silken tofu to your brownie mix to make high-protein vegan brownies? 🤯 This blender hack gives you perfectly rich, moist brownies - with a protein boost and zero eggs or dairy.

Ingredients

For the Brownies:

• 1 box regular or gluten-free chocolate brownie mix (we use gluten-free!)

• ¾ cup silken tofu

• ¼ cup melted vegan butter

• 2 tbsp water

• 1 tbsp cornstarch

• 1 tsp apple cider vinegar

  
  

For the Chocolate Icing:

• 2 ½ cups icing sugar

• ¼ cup softened vegan butter

• ¼ cup cocoa powder

• 5–6 tbsp plant milk

• Pinch of salt

  
  

Directions

1. Preheat oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking pan with parchment paper.

2. Add silken tofu, melted vegan butter, water, cornstarch, and apple cider vinegar to a blender.

3. Blend until smooth and creamy.

4. Add the brownie mix straight into the blender and blend again until fully combined.

5. Pour the batter into your prepared pan and smooth the top.

6. Bake for 34–37 minutes, or until the center is set but still soft.

7. Let cool completely. For firmer brownies, chill in the fridge for 30–60 minutes.

8. To make the chocolate icing, combine icing sugar, cocoa powder, and salt in a bowl. Add softened vegan butter and 5 tbsp plant milk, stirring until smooth (add an extra splash of milk if needed for spreadable consistency).

9. Once the brownies are cooled, spread icing on top and enjoy!!