3 ounces firm silken tofu, like Mori-Nu (¼ of the package)
¼ cup nondairy milk (I used unsweetened soy milk)
½ cup canola oil
1 cup sugar
2 teaspoons vanilla extract
1 cup all purpose flour
½ cup unsweetened cocoa powder
1 Tablespoon cornstarch
½ teaspoon baking powder
½ teaspoon salt
Preheat the oven to 325 degrees. Line an 8X8 inch pan with parchment paper; it should cover the bottom and curve up the sides.
Puree the tofu, nondairy milk, and oil in a blender or food processor until smooth.
Transfer the tofu mixture to a mixing bowl. Use a fork to vigorously mix in the sugar. Then add the vanilla and mix in.
Sift the flour, cocoa powder, cornstarch, baking powder, and salt into the bowl. Use a spatula to fold and mix the batter until smooth. Transfer the batter to the pan and smooth the top.
Bake brownies for 30 to 32 minutes, remove from the oven and let cool for at least 15 minutes before serving.