Tried a new brownie recipe today.
It was the first brownie I have made using silken tofu.
They are called fudgy brownies, but they were more cake-like than fudgy.
Suprisingly, they turned out super yummy, and this will definitely be a recipe I will add and tweek in the future.
Okay, enough jibber-jabber - here are some photos and the super simple recipe.

Fudgy Brownies
8 oz. silken tofu, drained
1 1/2 cups plus 6 TBS. unbleached white flour
2/3 cup water
1 1/2 cups sugar
1 tsp. vanilla
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
1 tsp. baking powder
1. Preheat oven to 350 degrees; grease and flour a 9 inch square baking pan.
2. In food processor, process tofu until pureed; in small saucepan, mix 1/3 cup flour with water until smooth; stir in pureed tofu until blended; cook over low heat, stirring occasionally, until heated through, about 3 min. Transfer to a medium bowl and let cool completely.
3. Add sugar, vanilla and mix until well blended. In a small bowl, mix cocoa and oil. Then stir into tofu mixture; stir in remaining 1 1/2 cups flour and baking powder until blended; scrape mixture into prepared pan. Bake until top is dry and springs back lightly, about 25 minutes. Set pan on wire rack and let cool, then cut into bars.

Trying out different camera features here.