PP Brownies
Chef: Cathy Katin-Grazzini, Cathy’s Kitchen Prescription LLC
Makes: 12-20 Servings
Prep Time: 10 min
Cook Time: 25-30 min
Total Time: 40 min
INGREDIENTS
1 c white whole wheat flour
1 T baking powder
¼ t baking soda
2/3 c soy yogurt
1 t low sodium soy sauce
¾ c cacao powder
1 1/3 -1/2 c date paste from 2 c pitted dates
2 t vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F
To make date paste, place pitted dates in a bowl, cover with water, microwave for 2 min, or simmer on a stovetop. Cool. Transfer to a food processor and blend until silky smooth. Set aside.
In a food processor combine all dry ingredients. Pulse to blend. Add yogurt, date paste, vanilla, soy sauce, and run until you have a smooth, dense batter.
Transfer toa 8” x 8” or &” x 9” Pyrex baking dish or square metal pan, lined with parchment paper. Bake for 20 min and test with a toothpick in the center. For a fudgier brownie, remove the pan with you have a little residue on the toothpick. For a cakier brownie, wait and retest in 5 min.
Remove from the oven. Set on a rack and cool. Cut and enjoy!
TIPS
Brownies will last/keep for 10 days in the fridge.
Brownies also freeze beautifully.
Cathy’s Kitchen Prescription
Cathy Katin-Grazzini is a Plant-Based Nutrition Coach, Culinary instructor & Personal Chef. "Discover the joys of cooking with plants, wake up your senses & take back your health."
Visit me at Cathys Kitchen Prescription