This high-protein soy brownie is a delicious and healthy treat packed with plant-based goodness. Made with cooked soybeans, dates, and plant-based milk, it's a perfect dessert for those looking to indulge guilt-free. The optional addition of granola or nuts adds a delightful crunch. Enjoy this vegan brownie chilled for the best texture and flavor!
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Preheat the oven to 180°C (350°F).
Add all the ingredients (except the granola or nuts) to a blender.
Blend until the mixture forms a smooth batter.
Stir in granola or nuts for added crunch, if desired.
Pour the batter into a greased or parchment-lined baking pan.
Bake for 35-40 minutes at 180°C (350°F).
Allow the brownie to cool in the refrigerator for the best texture and flavor.
For a richer flavor, use a high-quality cocoa powder.
Chilling the brownie enhances its texture and makes it easier to slice.
You can substitute peanut butter with almond butter or sunflower seed butter for a nut-free option.
Can I use a different type of plant-based milk?
Yes, you can use any plant-based milk, but soy milk is recommended for its creamy texture and protein content.
Can I skip the protein powder?
Yes, but the brownies will have a slightly different texture and lower protein content. You can add more cocoa powder for flavor.
How do I store these brownies?
Store the brownies in an airtight container in the refrigerator for up to 5 days.
Can I make this recipe nut-free?
Yes, replace peanut butter with sunflower seed butter and skip the optional nuts.
Can I freeze these brownies?
Yes, you can freeze the brownies for up to 3 months. Thaw them in the refrigerator before serving.
