A cross between a snacking cake and a brownie, this chocolaty dessert is best cut and served warm. Use a sharp knife coated with cooking spray to keep the cake from sticking. Chock-full of nuts and marshmallows, it also contains a triple hit of soy--soy milk, soy flour, and tofu--so you can feel even better about eating it.
3/4 cup all-purpose flour
1/4 cup soy flour
3/4 cup unsweetened cocoa
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1 cup cubed reduced-fat firm tofu (about 6 ounces)
1/2 cup vanilla-flavored low-fat soy milk
1/4 cup butter, softened
1 cup miniature marshmallows, divided
1/3 cup chopped walnuts, divided
How to Make It
Preheat oven to 375°.
Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, cocoa, baking powder, and salt in a large bowl.
Combine sugar, tofu, soy milk, and butter in a food processor or blender, and process until smooth. Add to flour mixture, stirring just until moist. Stir in 2/3 cup marshmallows and 1/4 cup walnuts.
Spread the batter into a 9-inch square baking pan coated with cooking spray. Sprinkle with the remaining marshmallows and walnuts. Bake at 375° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 5 minutes. Cut into squares.
Note: Soy flour and soy milk are often available in health-food stores and some supermarkets.
This was really good! Definitely a brownie, though. Next time I would omit the marshmellows, as they melted and made a kind of crisp crust. Changes that I made: Omitted the soy flour, increased soy milk to 3/4 c., increased tofu to 1 1/4 c., added 1 tsp vanilla extract, omitted walnuts, subbed 2 T applesauce for 2 T butter, decreased sugar to 3/4 c.
These were very moist, and will definitely become my new favorite healthy brownie recipe.
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