Chocolate Almond Rum Brownies

Ingredients

Dry:
• 160g (1 cup) Brown Rice Flour
• 156g (1+1/2 cups) Soy Protein Powder
• 96g (1 cup) Old Fashioned Rolled Oats, blended to a flour
• 144 (1+1/2 cups) Old Fashioned Rolled Oats, left whole
• 80g (1 cup) Regular Cocoa Powder
• 3/4 cup Granulated Erythritol (or dry sweetener of choice)
• 13g (2 tbs) Ground Flaxseed
• 1 tbs Baking Powder
• 2 tsp Instant Coffee
• 2 tsp Baking Soda
• 1/2 tsp Salt
Wet I:
• 255g (3/5 package) Firm Tofu, drained and pressed
• 1 cup Almond Rum Liqueur (I used Guavaberry)
• 984g (4 cups) Unsweetened Applesauce
• 5 tsp Vanilla-flavored Stevia Extract
• 4 tsp Vanilla Extract
• 2 tsp Chocolate Extract
• 1 tsp Butter Extract
• 1/2 tsp Almond Extract
• 1 tbs Apple Cider Vinegar
Wet II:
• 4oz 100% Cacao Unsweetened Chocolate
• 4oz 64% Cacao Chocolate
• 56g (1/4 cup) Grapeseed Oil (or any other neutral oil)
• 168g (1/2 cup) Agave Nectar

Instructions

1. Spray two 8" brownie pans with cooking spray and preheat the oven to 375 degrees Fahrenheit
2. In a very large mixing bowl, add all the dry ingredients and stir until mixture is homogeneous
3. In a blender, add the tofu, rum, applesauce, extracts and apple cider vinegar. Pour into a large mixing bowl
4. In a microwave safe bowl, add the chocolate and melt at 30-second intervals, stirring in between each one until melted. Add the oil and agave and stir until mixture is even. Add this to the rest of the wet ingredients in the large mixing bowl and stir until even
5. Add the wet ingredients to the dry and mix/fold until all the dry is incorporated. The mixture should be very thick, like a paste. Scoop and spread the mixture into the baking pans as well as you can, bake for 80 minutes or until a knife comes out clean
6. When brownies are done baking, flip pan over onto a plate and leave it like that overnight

Notes