Have you ever heard of substituting tofu in place of eggs? A friend of mine suggested it to me and it works great in this recipe. Tofu is now my favorite egg replacement. It seems to help make the brownies pretty moist. This is the best, scratch brownie recipe that I have come up with so far.

Ingredients:
¾ cup silken tofu
½ cup water
½ cup maple syrup
½ cup unsweetened cocoa
1 ¼ cup whole wheat flour
1 cup sugar (I use Domino organic sugar)
½ teaspoon baking powder

Directions:
1. Preheat oven to 350 degrees. In large food processor add tofu, water, maple syrup and cocoa. Blend well. I large mixer add flour, sugar and baking powder. Add tofu mixture to large mixer and blend well by hand then turn mixer on medium speed and blend until combined. Place in large, lightly greased, baking dish and bake for about 20 minutes.
Servings: 16