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Dessert

2-Ingredient Tofu Brownies

Chewy, fudgy brownies with no butter, eggs, oil, or milk

40 min(prep 5 · cook 35)12 servingsEasy
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2-Ingredient Tofu Brownies

Two ingredients. That's it. A box of brownie mix and a block of silken tofu blitzed smooth, and you get brownies that come out genuinely chewy and fudgy — no butter, no eggs, no oil, no milk. The tofu does all the binding and moisture work the eggs and butter normally would, and you can't taste it at all. They're even better the next day straight from the fridge.

Kat's Note

I genuinely did not believe this would work. Brownies with no butter, no eggs, no oil, no milk — just tofu and a box of mix? But they come out chewy and fudgy and you cannot taste the tofu at all. Thanks to @run2food for the inspo — this is a gamechanger!

#brownies#tofu#2 ingredients#dessert#baking#egg free#dairy free#easy#viral
Recipe

2-Ingredient Tofu Brownies

40 min · 12 serves · Easy

Ingredients

Tap +/− to scale

12 serves
  • 500 g brownie packet mix, 1 standard box — whatever brand you like
  • 300 g silken tofu, drained

Method

  1. 1

    Blend the silken tofu in a blender or food processor until completely smooth with no lumps — it should look like a pourable cream.

    Tip · Get it properly smooth here. Any lumps of tofu left in the mix will show up as pale streaks in the baked brownies.
  2. 2

    Tip the blended tofu and the brownie packet mix into a bowl and stir until just combined into a thick, glossy batter. Don't add any of the butter, eggs, oil, or milk the box calls for — the tofu replaces all of it.

  3. 3

    Pour the batter into a lined baking pan and smooth the top. Bake according to the time and temperature on the brownie box — ours was 160°C fan-forced for 35 minutes.

  4. 4

    Let the brownies cool in the pan before slicing. You can absolutely eat them straight away, but they're even better the next day after a night in the fridge — the texture sets into something properly chewy and fudgy.

    Tip · Chilling overnight is the move. Warm from the oven they're soft and cakey; cold from the fridge they're dense and fudgy.

Pro tips

  • ✦Silken tofu is essential — firm or extra-firm won't blend to the right consistency and will leave the batter grainy. Look for it in the chilled Asian section.
  • ✦Any brownie box mix works. If yours is a different weight, keep roughly the same ratio: about 300g silken tofu per 500g of mix.
  • ✦The tofu is completely undetectable in the finished brownie — no beany flavour at all. Great for anyone baking egg-free or dairy-free.
  • ✦Line the pan properly with baking paper. There's no butter or oil in this batter, so it will stick to a bare tin.

Nutrition (per serving)

180

calories

3g

protein

29g

carbs

6g

fat

Nutrition information is an estimate and may vary based on specific ingredients, brands, and serving sizes used.

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