Low Fat Vegan Okara Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Dry Ingredients:1/2 cup (80g) plain white flour1/2 cup (80g) wholemeal / whole wheat flour3/4 cup (150g) sugarscant 1/3 cup (30g) cocoa powder1+1/4 tsp baking powder1/4 tsp baking soda1/2 tsp saltWet Ingredients:1/2 cup (120g) wet okara*3/4 cup (185ml) un-sweetened light soy milk1/2 cup (125ml) soya yogurt2 tbsp sunflower oil (or canola/rapeseed)1 tsp vinegar (I use white wine or cider)1 tsp vanilla extract3 tbsp / 30g vegan chocolate chips
Preheat the oven to 180C/350F/Gas 4 and spray an 8x8 glass dish or brownie pan with a little oil or low fat cooking spray.
Mix together dry ingredients in a large bowl. Mix together wet ingredients in a jug.
Pour wet ingredients into dry and mix until just combined - don't overmix. A few lumps are ok, just make sure there's no big unmixed lumps of flour.
Pour the mixture into the tin and sprinkle the chocolate chips on top. Bake for 25 minutes.
A knife won't come out clean because 25 minutes won't cook these through. But I like them them super squidgy and fugdgy. You can cook them for longer if you like a bit less squidge!
I have also made these with the addition of a package (150g) of blueberries and they were awesome. They needed another 30 minutes or so cooking time though because of the extra liquid!
Remove from the oven and leave to cool in the tin as long as possible, then cut into 16 squares. Carefully lift them out and leave them to cool on a wire rack.
* I say wet okara but I like to leave it in the filter inside the machine once I've poured out the soymilk, just until the filter is cool enough to remove.
Number of Servings: 16
Recipe submitted by SparkPeople user SAL_J79.
Mix together dry ingredients in a large bowl. Mix together wet ingredients in a jug.
Pour wet ingredients into dry and mix until just combined - don't overmix. A few lumps are ok, just make sure there's no big unmixed lumps of flour.
Pour the mixture into the tin and sprinkle the chocolate chips on top. Bake for 25 minutes.
A knife won't come out clean because 25 minutes won't cook these through. But I like them them super squidgy and fugdgy. You can cook them for longer if you like a bit less squidge!
I have also made these with the addition of a package (150g) of blueberries and they were awesome. They needed another 30 minutes or so cooking time though because of the extra liquid!
Remove from the oven and leave to cool in the tin as long as possible, then cut into 16 squares. Carefully lift them out and leave them to cool on a wire rack.
* I say wet okara but I like to leave it in the filter inside the machine once I've poured out the soymilk, just until the filter is cool enough to remove.
Number of Servings: 16
Recipe submitted by SparkPeople user SAL_J79.
Nutritional Info Amount Per Serving
- Calories: 106.6
- Total Fat: 3.1 g
- Cholesterol: 0.0 mg
- Sodium: 3,602.7 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
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