Fudge Brownies

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians.

Click here to view and print the PDF version of this recipe. 

Servings: 24

Serving Size: 3.56 ounces

Ingredients

2 ½ cups non-dairy milk, soy, unsweetened
1 1/3 cups canola oil
½ cup coffee, brewed
2 teaspoons vanilla extract
4 cups all-purpose flour
2 ½ cups sugar, white, granulated
2 cups cocoa powder, unsweetened, sifted
1 cup sugar, brown
2 tablespoons baking powder
1 teaspoon salt

Preparation

1. For Brownie Batter: Using a stand mixer with a paddle attachment, add soy milk, canola oil, coffee, and vanilla extract. Mix until combined.
2. In a mixing bowl combine flour, white sugar, cocoa powder, brown sugar, baking powder and salt. Add to ingredients in mixer and paddle until fully combined.
3. For Baking: Preheat oven to 350°F. Portion batter on a lined half sheet pan and spread evenly with a spatula. Bake in oven for 35-40 minutes, until a toothpick inserted near center of pan comes out clean. Cool completely and cut half sheet pan into 4 rows by 6 rows to make 24 pieces. Transfer to serving trays or storage container.

Nutrition Information

Calories: 345 Total Fat: 14g Saturated Fat:2g Trans Fat: 0g Carbohydrate: 55g Fiber: 3g Total Sugars: 30g Protein: 5g Sodium: 61mg

*The nutrition information is an estimate based on general ingredients. These amounts will vary based on the products you are using.