double-chocolate brownies, 9"x13" version

I enjoyed January 14's double-chocolate brownies so much that I scaled the recipe up for a 9"x13" pan.



In a bowl, thoroughly mix
1 3/4 cups whole-wheat pastry flour or white whole wheat flour
1 cup cocoa powder
1 tsp. baking powder
1 tsp. salt

On a stove top over low heat, mix together
1 3/4 cup sugar
8 oz. okara
6 oz. semi-sweet chocolate
1/2 cup almond milk or soy milk
and stir until chocolate is completely melted and ingredients are incorporated. Be careful not to let the chocolate burn. Remove from heat, and add
1 cup canola oil
1 1/2 Tablespoons vanilla
and whisk together until oil is emulsified.

Add the wet ingredients to the dry ingredients and stir together until incorporated.

Scrape batter into a lightly oiled 9"x13" pan (I used a Pyrex pan) and cook at 325 degrees Fahrenheit for 35-37 minutes. Allow to cool.

double-chocolate brownies, 8"x8" version

It's a close call, but this might be my favorite brownie recipe. A 9"x13" inch version can be found here.



In a bowl, thoroughly mix
1 cup whole-wheat pastry flour or white whole wheat flour
1/2 cup cocoa powder
1/2 tsp. baking powder
1/2 tsp. salt

On a stove top over low heat, mix together
1 cup sugar
4 oz. okara
3 oz. semi-sweet chocolate
1/4 cup almond milk or soy milk
and stir until chocolate is completely melted and ingredients are incorporated. Be careful not to let the chocolate burn. Remove from heat, and add
1/2 cup canola oil
2 tsp. vanilla
and whisk together until oil is emulsified.

Add the wet ingredients to the dry ingredients and stir together until incorporated.

Scrape batter into a lightly oiled 8"x8" pan (I used a Pyrex pan) and cook at 325 degrees Fahrenheit for 32 minutes. Allow to cool.



Variation: chocolate-raspberry brownies