PJ

Thank you for this recipe! I used 1 cup white, 1/2 cup whole wheat flour, 1/4 cup oil and 1/2 cup applesauce, 1/2 cup sugar and white chocolate chips. The muffins rose well, looked and tasted amazing! Very light and moist, too.

These are delicious! I followed the recipe but made a double batch, using a 9 X 13 pan. I ran out of olive oil so substituted 1/2 cup of butter (wish I'd thought about applesauce). Also, I didn't use the dark chocolate bar. I use Droste cocoa powder and it's really a robust cocoa powder. Also, I used half coconut sugar and half muscovado sugar. I bake with olive oil all the time, using it almost exclusively for everything that calls for oil. At 64, my cardiologist says I have the arteries of a 25-year old, so I think it has helped me! Olive oil does not become "toxic" in baking (I've done my research) and we can't tell the difference in flavor, especially in these intensely chocolate brownies. I only had firm tofu, not silken, and they still turned out to be wonderful brownies. What I love most about using tofu for dessert is that it seems more filling (maybe it's the protein) so I don't tend to overdo dessert. Next time I will be sure to get silken tofu and probably up the cocoa. Thank you for this delicious recipe!