Deep Chocolate Brownies without the Guilt !

This is the recipe Melissa shared with me for the Guiltless brownies and I have to admit to being a bit skeptical about how they would turn out, but my dear daughter assured me they are good.
She is such a product of a hippy mother, that she thinks anything tofu is pretty good.
Both my girls were raised with the notion that raisins were candy and amaranth crackers were delightful cookies. They were healthy happy little children running around in 100% cotton clothing, clutching Waldorf dolls in their arms, munching on natures sweets. It just makes me smile thinking about those tender days, filled with little arms hugging my neck and all that non stop talking about everything they saw and thought about, all with wonder and amazement. We all need a bit of that in our lives, that wonder and amazement of life !
Here is the recipe.....

Guiltless Brownies
Tofu adds moisture, creates a creamy consistency and acts as a replacement for fat and eggs. Tofu also adds the health benefits of soy to America's favorite treat. Eat these brownies without guilt.
3/4 cup whole wheat pastry flour
1/2 cup white pastry flour
1/4 cup cocoa powder
3/4 tsp. baking soda
1/2 tsp. cinnamon
1 (10.5-ounce) package silken tofu
1/2 cup drained, canned apricots
1 tsp. canola oil
3/4 cup sugar
3/4 tsp. almond extract
1/2 tsp. pure vanilla extract
2 Tbsp. chopped pecans

Preheat oven to 375 degrees F.
Spray the sides of an 8 X 8-inch pan with nonstick vegetable cooking spray.
Combine the pastry flour, baking soda, and cinnamon in a small bowl and set aside.
Place the tofu, apricots, oil, sugar, and almond and vanilla extracts in a blender and blend until smooth. Add the cocoa powder to the blender and blend 1 minute more. Pour the mixture into a separate bowl and gradually mix in the dry ingredients.
Blend well by hand with a wooden spoon.
Spread the batter evenly in the baking pan and sprinkle with chopped pecans.
Bake 20 minutes or until the center is set but remains moist.
Do not over cook.
Let cool in the pan on a rack before cutting.
Serves 12.

Nutritional information per serving:Calories 140
Fat 2.5 gm
Cholesterol 0 mg
Sodium 92 mg
Fiber 1.2 gm
Diabetic Exchange 1 1/2 starch, 1/2 fat
http://www.llu.edu/news/healthy/recipes/gbrownies.html