High - Protein Vegan Brownies |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 24 |
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My first tester batch for my Recipe Development class - the assignment is to take a recipe and create a new one that meets a certain goal. I chose to make a kid-friendly, vegan brownie that was very high in protein, therefore suitable for those who were patients recovering from surgery, trauma or chemotherapy. Read more . Not diet brownies for sure! Ingredients:
4 oz unsweetened chocolate, chopped |
2.2 oz (10 tbsp) flour |
2 oz (7 tbsp) soy flour |
6 tbsp unflavoured isolated soy protein powder |
2 tbsp ground flaxseed |
1/4 tsp baking powder |
1/2 tsp salt |
3 oz (12 tbsp) cocoa powder |
10 oz silken tofu |
4.5 oz (2/3 cup) granulated sugar |
7 oz (1 2/3 cup) brown sugar |
2 tsp vanilla |
1/4 cup canola oil |
1/2 cup plain soy milk |
2 oz (5 tbsp) miniature chocolate chips |
Directions:
1. Preheat oven to 350°F, grease a 9 x 13” pan and line the bottom with parchment.
2. 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.
3. In a medium bowl, whisk together flours, isolated soy protein powder, flaxseed, baking powder, salt and cocoa. Set aside.
4. In a food processor puree tofu, granulated sugar and brown sugar until smooth.
5. Add melted chocolate, vanilla, canola oil, and soy milk to the processor and blend in well.
6. Add the dry mixture to the ingredients in the processor. Pulse in until just incorporated, do not allow processor to run continuously.
7. Add miniature chocolate chips and pulse in briefly, just to mix in.
8. Scrape into the prepared pan, smoothing the top.
9. Bake for 25 minutes, until a toothpick inserted in the centre comes out with moist crumbs (but not wet batter).
10. Cool completely in the pan before cutting and serving. Frost if desired.
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