Vegan Chocolate-Peanut Butter Brownies

Directions

• Preheat the oven to 350°F. Lightly oil a 13- x 9-inch baking pan.
• Purée the silken tofu. Set aside.
• Make the egg replacer
• Mix the cornstarch and 4 Tbsp. of water together into a smooth slurry.
• Make the batter
• In a medium bowl, mix the brown sugar, 1 1/4 cups of the peanut butter, and 1/2 cup of the margarine until smooth. Beat in the egg replacer, puréed tofu, and half of the vanilla extract until smooth.
• In a separate bowl, combine the flour, baking powder, and salt. Mix into the peanut butter mixture. Fold in the dark chocolate chips.
• Pour into the prepared pan and bake for 25 to 30 minutes, or until the brownies start to pull away from the sides of the pan. Cool on a wire rack.
• Make the peanut butter frosting
• In a large bowl, combine the remaining peanut butter, remaining margarine, powdered sugar, cocoa powder, vanilla, and soy milk. Beat until smooth. Stir in more soy milk until the frosting is of spreading consistency. Spread over the brownies.