Dark Chocolate Protein Brownies
Makes one 8-inch square tray
Moist, fudgy and chocolatey – what’s not to like about brownies? Here’s an even better brownie that’s proteinpacked with no cholesterol, and made without dairy, processed butter or margarine. Feel free to share these treats – or not!
Dry ingredients
• 2 cups flour, sieved
• 3/4 cup cocoa powder (preferably Dutch processed)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon powder
Wet ingredients
• 20g unsweetened dark chocolate (at least 70 percent cocoa)
• 13/4 cup unsweetened soy milk
• 1 cup BioTechUSA Vegan Protein, Vanilla Cookie flavour (available at crazybadman.com)
• 2/3 cup sugar (preferably raw sugar)
• 1/4 cup dark brown sugar or molasses sugar
• 1 cup plant oil (preferably canola, sunflower or grapeseed)
• 1 tablespoon unsweetened black coffee
• 1 teaspoon vanilla extract or paste
• 1/2 cup chocolate chips (preferably non-dairy)
Instructions
1. Preheat oven to 200°C.
2. Mix all dry ingredients together in a large bowl, make a hole in the centre and leave it aside.
3. Melt the dark chocolate in the soy milk over low heat, stirring to prevent burning. Add BioTechUSA Vegan Protein and whisk to dissolve fully.
4. Whisk sugars and oil together in another large bowl until combined. Then add the chocolate protein mixture and mix until a smooth paste forms.
5. Pour the wet mixture into the dry ingredients. Using a spatula, mix until just combined, and stop mixing when you see that there’s no more flour. Add chocolate chips and mix gently to incorporate.
6. Line a pan with baking paper. Pour mixture into pan and use spatula to flatten it out evenly. Sprinkle some chocolate chips onto the surface.
7. Bake for 15 to 20 minutes, until a toothpick inserted into the centre comes out clean. Remove and let it cool down in the pan for one minute before transferring onto rack. Cool completely before cutting.
Additional notes
• A longer baking time will result in a crumbly brownie, while a shorter time makes a fudgy brownie.
• Other BioTechUSA Vegan Protein flavours like hazelnut, chocolate cinnamon, coffee and banana will work great too.
• This brownie keeps for up to five days in an airtight container in a fridge.
Joy has been sharing her plant-based recipes on her blog, More Than Veggies, for the past decade. Her book, More Than Veggies: Asian Favourites Made Plant-based, is available at Kinokuniya, Times, goguru.sg and amazon.sg.