- 16
Ingredients
- Serving Size: 1 brownie
- These lemon squares have the same fudgy texture as brownies! They’re so bright and fruity. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- 1 1/2 c all-purpose or gluten-free* flour (measured correctly)
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- zest from 1 medium lemon (optional)
- 1 1/2 tbsp canola oil
- 3 oz silken tofu
- 1 tbsp vanilla extract
- 3/4 c granulated Splenda
- 1 (1 oz) package sugar-free, fat-free instant lemon pudding mix
- 1 1/2 c soy milk
Preparation
Step 1
Preheat the oven to 300°F, and lightly coat a 9”-square baking pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, salt, and zest (if using). In a separate bowl, beat the oil, tofu, and vanilla until mostly smooth. Add in the Splenda, pudding mix and ¾ cup of soy milk, mixing thoroughly. Alternate between adding the flour mixture and remaining soy milk, beginning and ending with the flour mixture, and mixing just until incorporated. (For best results, add the flour mixture in 3 equal parts and the soy milk in 2 equal parts.)
Spread the batter into the prepared pan, and bake at 300°F for 18-20 minutes. Cool completely to room temperature in the pan, and let the brownies rest for at least 2 hours before slicing into squares. (For the fudgiest texture, let them rest overnight.)
Notes: For the gluten-free flour, I used as follows: ¾ cup (90g) millet flour, ¼ cup (35g) brown rice flour, ¼ cup (30g) tapioca flour, 4 teaspoons (10g) coconut flour, and 1¼ teaspoons (4g) xanthan gum.
Granulated sugar may be substituted in place of the Splenda.