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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
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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. Ingredients:
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:
1. Preheat the oven to 350°F.
2. Grease and flour a 9 x13 pan; or, better, line it with parchment paper.
3. Sift together the flour, cocoa, sugar, baking powder and salt.
4. Whisk together the oil, soy milk, vanilla, egg and brown rice syrup.
5. Stir into the dry ingredients.
6. Scrape into the pan.
7. Bake for 25 minutes.
8. Cool in the pan, cut into squares, and remove.
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