Ingredients
3 1/2 oz rolled oats, preferably quick-cooking    
 1 lb 1 3/4 cups Tofu, preferably soft type    
 6  eggs    
 1 lb 2 cups sugar    
 1 Tbsp vanilla    
 10 1/2 oz flour    
 3 oz 1 cup unsweetened cocoa powder    
 2 tsp baking powder    
 6 oz  canola margarine, melted 

Directions            
Preheat oven to 300degrees F. Spread oats on a baking sheet and bake for 
20 minutes or until they smell nutty and are golden. Set aside. Turn oven up 
to 350degrees F. Spray a 12 x 20 inch baking pan with non-stick canola 
spray. In a blender or food processor, blend tofu until smooth. Gradually blend 
in eggs, sugar and vanilla. Set aside. In a large bowl, combine flour, cocoa, 
and baking powder. Stir tofu mixture, melted canola margarine, and oats into 
dry ingredients, mixing just until dry ingredients are moistened. 

Pour into prepared pan and bake for 25 minutes or until brownies feel springy 
when pressed lightly. Cut into 54 pieces.

(Source: Healthwise Quantity Cookbook)