Chipotle Brownies

Ingredients
1/3 cup cocoa powder
A scant cup of semisweet chocolate, chopped (about 4 ounces)
3 ounces unsweetened chocolate (usually packaged as one-ounce bars)
1 ¼ cups granulated sugar
1 cup silken tofu, blended in a blender or food processor
½ cup sunflower or Canola oil
2 teaspoons vanilla extract
¾ cup spelt flour
1 teaspoon chipotle pepper powder (or ½ -1 teaspoon cayenne)
½ teaspoon baking powder
½ teaspoon coarse salt

Directions

Preheat oven to 350 degrees.

Line an 8-inch square baking pan with parchment paper and dust with cocoa powder.

In a makeshift double boiler, melt semisweet and unsweetened chocolate together. Stir continually with a heat-proof spatula to prevent burning or hardening, about five minutes. Mix in the cocoa powder and remove the pan from the heat.

In a large bowl, combine sugar, tofu, oil and vanilla with a rubber spatula. Stir in melted chocolate, then the flour, chipotle powder, baking powder and salt.

Pour batter into baking pan, making sure that it spreads evenly. Bake for 35-40 minutes, until slightly puffed. You’ll know it’s done if a skewer inserted in the center comes out relative clean.

Remove from oven and let cool in the pan for two hour before cutting into squares.

Makes 16 brownies.