Blend the drained silken tofu in a food processor first. Then add the coconut flour, baking soda, arrowroot starch, cacao powder, salt, and maple syrup. Continue to process to combine all.
Add the melted chocolate to the mixture and mix to incorporate.
Pour the batter into a greased or line 4" cake tin. Smooth out and gently drop it on the counter for a few times to remove the air bubble.
Bake at 175 C for 25 minutes until it passes the toothpick test.
Place onto a wire rack to cool down completely before removing from the pan to enjoy!
Notes
剩下的布朗尼密封冷藏保存約可放 4 天,或是冷凍保存可放 1 個月
Store the leftover in the fridge for about 4 days or 1 month in the freezer.