Rocky Road Brownies


requires 8 inch square baking pan, line with foil or parchment for easy removal
makes 9-16 brownies

1/4 cup blended silken tofu
1/3 cup water
2 teaspoons vanilla
1/2 cup plus 6 tablespoons vegan margarine
3/4 cup vegan chocolate chips
3/4 cup cocoa powder, unsweetened
1 3/4 cup sugar
1 cup flour
2 teaspoons cornstarch
1/2 teaspoon salt

1 cup marshmallows (I like sweet and sara brand) either minis or chopped into mini pieces
3/4 cup dry roasted peanuts, or other nuts
3/4 cup melted chocolate chips

Preheat oven to 400 degrees, and prepare racks for pan to sit in the middle of the oven. Blend tofu, water, and vanilla gently until smooth and set aside. Melt margarine over medium heat and add in chocolate chips, stirring continuously so the chips don’t scorch to the bottom of the pan. Add cocoa powder and sugar to the hot margarine and chocolate and mix until combined. Add in tofu mixture and sifted dry ingredients. Stir until smooth and spread into prepared 8×8 pan. It should be thick but barely pourable while still warm, If not add just a little water. Bake for 35 minutes. After first bake remove the pan from the oven and top with marshmallows and nuts, drizzle melted chocolate over everything and place the brownies back in the oven for an additional 5 minutes to finish cooking. Marshmallows should be melty and starting to brown.
Cool for 2-3 hours and refrigerate before cutting to minimize mess. Keeps well refrigerated or frozen.