Recipe by Jenny Sanders
I used to make a richer brownie, but I haven't made them since I developed these. I like them because they don't try too hard to be healthy, but are not too sickly-rich either. Just right, in fact! Note: Recently, I have been cutting back on the sugar. I am now usually using about 1 2/3 cups. I usually use at least part Sucanat (an unrefined organic sugar) as well.
Top Review by chia
these were very good, and we all felt healthy after devouring them. i did have to add 18 minutes to the cooking time as the middle didn't cook as quickly as the outside. this is the kind of brownie i allow my kids to eat for breakfast.
- 1 1⁄2 cups soft whole wheat flour
- 2⁄3 cup cocoa powder
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 2 cups sugar
- 1⁄2 cup vegetable oil
- 2⁄3 cup soymilk or 2⁄3 cup rice milk
- 2 teaspoons vanilla extract
- 1 extra large egg
- 2 tablespoons brown rice syrup
Directions See How It's Made
- Preheat the oven to 350°F.
- Grease and flour a 9"x13" pan; or, better, line it with parchment paper.
- Sift together the flour, cocoa, sugar, baking powder and salt.
- Whisk together the oil, soy milk, vanilla, egg and brown rice syrup.
- Stir into the dry ingredients.
- Scrape into the pan.
- Bake for 25 minutes.
- Cool in the pan, cut into squares, and remove.