High - Protein Vegan Brownies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
4 oz unsweetened chocolate, chopped2.2 oz (10 tbsp) flour 2 oz (7 tbsp) soy flour6 tbsp unflavoured isolated soy protein powder2 tbsp ground flaxseed¼ tsp baking powder 1/2 tsp salt 3 oz (12 tbsp) cocoa powder10 oz silken tofu4.5 oz (2/3 cup) granulated sugar7 oz (1 2/3 cup) brown sugar2 tsp vanilla 1/4 cup canola oil1/2 cup plain soy milk2 oz (5 tbsp) miniature chocolate chips
Preheat oven to 350°F, grease a 9 x 13” pan and line the bottom with parchment.
In a small microwave safe bowl (or in a pot over medium-low heat), gently melt the chocolate (use no higher than MEDIUM power so chocolate won’t scorch). Set aside.
In a medium bowl, whisk together flours, isolated soy protein powder, flaxseed, baking powder, salt and cocoa. Set aside.
In a food processor puree tofu, granulated sugar and brown sugar until smooth.
Add melted chocolate, vanilla, canola oil, and soy milk to the processor and blend in well.
Add the dry mixture to the ingredients in the processor. Pulse in until just incorporated, do not allow processor to run continuously.
Add miniature chocolate chips and pulse in briefly, just to mix in.
Scrape into the prepared pan, smoothing the top.
Bake for 25 minutes, until a toothpick inserted in the centre comes out with moist crumbs (but not wet batter).
Cool completely in the pan before cutting and serving. Frost if desired.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
In a small microwave safe bowl (or in a pot over medium-low heat), gently melt the chocolate (use no higher than MEDIUM power so chocolate won’t scorch). Set aside.
In a medium bowl, whisk together flours, isolated soy protein powder, flaxseed, baking powder, salt and cocoa. Set aside.
In a food processor puree tofu, granulated sugar and brown sugar until smooth.
Add melted chocolate, vanilla, canola oil, and soy milk to the processor and blend in well.
Add the dry mixture to the ingredients in the processor. Pulse in until just incorporated, do not allow processor to run continuously.
Add miniature chocolate chips and pulse in briefly, just to mix in.
Scrape into the prepared pan, smoothing the top.
Bake for 25 minutes, until a toothpick inserted in the centre comes out with moist crumbs (but not wet batter).
Cool completely in the pan before cutting and serving. Frost if desired.
Number of Servings: 24
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 172.5
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 50.4 mg
- Total Carbs: 27.1 g
- Dietary Fiber: 2.8 g
- Protein: 5.8 g
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