Grasshopper Brownies

You can't go wrong with mint and chocolate together, so I covered these brownies in minty icing.  The mint in this case comes from creme de menthe, but if you want a non-alcoholic version you could use a little peppermint extract mixed with soy milk.

The Ingredients:

Brownies:
6 oz. silken tofu
1/2 c margarine (room temperature)
1/2 c almond milk
1 T vanilla
2 c flour
1 3/4 c sugar
1/2 c cocoa powder
3/4 t baking powder
1/2 t baking soda
3/4 t salt

3/4 c chocolate chips

Icing:

1/2 c margarine

1/2 c shortening

1/2 c creme de menthe

3-3 1/2 c powdered sugar

The Process:

1. Preheat oven to 350.
2. In a blender or food processor, blend tofu, margarine, almond milk, and vanilla until very smooth.
3. In a mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Combine wet and dry ingredients, then fold in chocolate chips.
5. Spread batter in an oiled 9x13 pan, and bake about 45 minutes or until cooked through.
6. Let brownies cool completely.
7. Meanwhile, make icing.  Beat together margarine, shortening, and creme de menthe. Beat in powdered sugar at high speed, adding sugar in 1/2 cup increments until icing is thick and fluffy.
8. Top cooled brownies with icing.