Rich and Moist Soy Milk Chocolate Brownies
Indulge in the Deep, Intense Flavor of Soy Milk Chocolate Brownies
These brownie-style muffins are packed with pure dark chocolate, known for its abundant antioxidant properties. They are a delightful and healthy bakery treat, perfect for guilt-free enjoyment. Elevate your dessert experience or add a touch of everyday bliss.
Brownie Ingredients- 200g High-Quality Dark Couverture Chocolate
- 80g Unrefined Cane Sugar
- 140g Lukewarm Soy Milk
- 2 Fresh Eggs, at Room Temperature
- 4g Baking Powder
- 100g Organic All-Purpose Flour
- 20g Premium French Cocoa Powder
- 140g Unsalted Butter
- 60-80g Roasted Walnuts (adjust to taste)
Cooking Instructions
Step 1
– **Prepare Ingredients:** Start by bringing your eggs and soy milk to room temperature for the brownie batter. Also, ensure your unsalted butter is softened at room temperature. – **Melt Chocolate:** Place the dark couverture chocolate in a bowl and gently melt it using a double boiler. Be careful not to let any water get into the chocolate. – **Measure Dry Ingredients:** In a separate bowl, combine the all-purpose flour, baking powder, and cocoa powder. Sift these dry ingredients at least twice for a finer texture, ensuring no lumps remain. This step helps in creating a smoother batter. – **Prepare Walnuts:** Lightly blanch the roasted walnuts in boiling water to remove any impurities. Then, toast them in an oven preheated to 160°C (320°F) for about 5 minutes, or lightly toast them in a dry pan until fragrant. Let them cool before use. You can leave them whole or coarsely chop them as desired.
Step 2
– **Mixing – Stage 1 (Eggs, Sugar, Chocolate, Soy Milk):** In a mixing bowl, whisk together the room-temperature eggs and unrefined cane sugar. Whisk until the sugar is dissolved and the mixture becomes slightly frothy and cohesive. You don’t need to whip it to a stiff peak like for a sponge cake; a moderately frothy consistency is perfect. – Add the melted and slightly cooled dark couverture chocolate to the egg mixture. Gently fold it in using a spatula until just combined. – Pour in the room-temperature soy milk and stir until the batter is smooth and homogeneous. **Tip:** Using cold soy milk can cause the chocolate and butter in the batter to seize and separate, so always use room-temperature soy milk. – **Mixing – Stage 2 (Dry Ingredients & Nuts):** Sift the prepared dry ingredients (flour, baking powder, cocoa powder) over the chocolate batter. Gently fold them in with a rubber spatula until no dry streaks remain. Be careful not to overmix, as this can develop gluten and make your brownies tough. – When the dry ingredients are almost incorporated, add about two-thirds of the prepared walnuts to the batter and lightly mix to finish. **Tip:** Reserve the remaining walnuts to sprinkle on top as a garnish; they add a lovely texture and visual appeal. – Transfer the finished batter into a piping bag and fill muffin liners or molds to about 80% full. – Sprinkle the reserved walnuts evenly over the top of the batter in each muffin cup.
Step 3
– **Baking:** Bake in a preheated oven at 180°C (350°F) for approximately 18 to 24 minutes. Baking times can vary depending on your oven, so check for doneness by inserting a skewer or toothpick into the center; it should come out mostly clean with a few moist crumbs attached. **Note:** Overbaking can lead to dry brownies. – Allow the brownies to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy them slightly warm or at room temperature. They are also delicious served with a scoop of ice cream!
