Vegan Thanksgiving Brownies

(adapted from the "Stout Brownies" recipe in Vegan Holiday Cooking from Candle Cafe)

3/4 C brown rice syrup
1-1/2 C small vegan semisweet chocolate chips
1/2 C plain unsweetened non-dairy milk (I used oat)
3/4 C vegan butter (I used Miyoko's Unsalted, European Style Plant Milk Butter)
1/2 C maple syrup
2-1/2 C unbleached all-purpose flour
1/2 C natural cocoa powder
1 Tbsp baking powder
1/3 C Bob's Red Mill Egg Replacer
1/4 C pureed silken tofu
1/2 tsp sea salt
1/2 C stout or porter beer (I used Samuel Smith's Chocolate Stout)

Preheat the oven to 350F. Oil a 9x13" baking dish.

Combine the brown rice syrup, chocolate chips, milk, butter, and maple syrup in a double boiler. (I don't have a proper double boiler - I use a round glass bowl seated in a small saucepan full of simmering water.) Stir until the chocolate is melted, then set aside and let cool.

Stir the flour, cocoa powder, baking powder, egg replacer, tofu and salt in a large bowl until smooth. Pour in the chocolate mixture. Slowly pour in the stout and stir until fully blended. Spread the whole thing evenly into the baking dish.

Bake for about 30 minutes, until a toothpick comes out clean. Let cool for at least 20 minutes before cutting. These will keep, covered, for a few days.