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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (40g) Recipe makes 24 servings The following items or measurements are not included below: brown rice syrup |
||
| Calories 143 | ||
| Calories from Fat 48 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.4g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.5g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 10mg | 3% | |
| Sodium 47mg | 1% | |
| Potassium 79mg | 2% | |
| Total Carbohydrate 23.9g | 7% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 16.8g | ||
| Protein 2.1g | 4% | |
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 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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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Bars
- Main Ingredient > Chocolate
- Cuisine > North American > Canadian > Ontario
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Sweet
Featured Reviews for This Recipe
From: Chef #233491
On Jun 7, 2007
I had high hopes for this recipe but was rather disappointed. I had to add 10 minutes to the bake time and they still came out underdone. I would decrease the sugar by a third to half a cup next time, and add another egg or decrease the oil to 1/3 c.
From: sandymac
On Jan 7, 2004
These are easy to make and my hubby loves them. He's on a strict low fat diet but is not willing to give up his sweets. Thanks for the help...I love this site.
From: chia
On Feb 17, 2004
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.
From: muffinmom
On Aug 30, 2004
These brownies are awesome! I especially liked the use of whole wheat flour and soy milk. I made a couple of minor changes based on our tastes. I used about a third unbleached white flour instead of all whole wheat, and I used brown sugar in place of the white sugar and corn syrup. They turned out very fudgy and moist. Thanks, Jenny, for a wonderful, relatively healthy brownie recipe!
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