January 27, 2011

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.

double-chocolate okara brownies

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 okara brownies


  1. Thanks, Anna for your great recipes. We've made several so far and look forward to more of them.

    Thanks again for sharing your creativity with us.

  2. Thanks so much for the feedback! I'm glad you've had some successes!