Nutrition
Calories: 243kcal | Carbohydrates: 43.8g | Protein: 10.1g | Fat: 4.9g | Fiber: 5.2g
These brownies are so fudgy and gooey, you would never believe that they are protein brownies! This recipe relies on tofu and soy flour for the protein so you don't have that artificial sweetness and weird texture you can get when baking with protein powder!
Servings
Ingredients
- 12.3 oz Extra Firm Silken Tofu I use Mori-Nu
- 3 tbsp Vegan Butter melted
- 1 3/4 cup Sugar
- 1 tbsp Vanilla Extract
- 1 tbsp Soy Milk
- 1 cup Soy Flour I used Scratch Premium Defatted Soybean Flour
- 3/4 cup Cocoa Powder
- 1 tsp Salt
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
Instructions
- Pre-heat oven to 350 F (177 C).
- In a medium-large bowl, mush tofu with a spatula until smooth (you can also use a blender to get it extra smooth, but not necessary).
- Once tofu is smooth, add in melted butter, sugar, vanilla and soy milk. Whisk together until well mixed.
- In a separate bowl, whisk together dry ingredients - soy flour, cocoa powder, salt, baking soda and baking powder.
- Slowly add the dry ingredients into your wet tofu mixture. Mix until well combined. This is an arm workout. Feel free to use a hand mixer or stand mixer to make it easier.
- If baking dish is not non-stick, you may want to spray some oil onto the bottom and sides or line with parchment paper
- Pour brownie batter into baking dish.
- Cook for 30 - 35 minutes. Toothpick shouldn't come out completely clean because these will need to rest for at least 2 hours before serving. If you don't like gooey, fudgy brownies, you could cook these a little longer.
Equipment
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8x8" baking dish (I use Pyrex)
Notes
Track this on My Fitness Pal searching:
PDV Fudgy Vegan Protein Brownies
Did you make this recipe?Mention @proteindeficient.vegan