Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 227
Calories from Fat 146 (64%)
Amount Per Serving %DIV
Total Fat 16.2g 25%
Saturated Fat 4.6g 23%
Monounsaturated Fat 8.5g
Polyunsaturated Fat 3.1g
Trans Fat 0.0g
Cholesterol 8.4mg 3%
Sodium 108mg 5%
Potassium 101.4mg 2%
Total Carbohydrate 15.1g 5%
Dietary Fiber 2.2g 9%
Sugars 4.4g
Protein 2.7g 5%

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Recipe Description
You might not know whether to call these cookies, brownies or both. After trying your first one, you simply won't care, you'll just want another!
Prep time
1 hr 30 min
Cook time
26 min
Ready In
1 hr 56 min

Ingredients

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Serves To:USMetric
2 Tablespoon(T)  plain soy or other non dairy milk
2 Tablespoon(T)  raw sugar
2 Tablespoon(T)  sucanat
1 1/2 Teaspoon(t)  baking powder
3 Cup(c)  whole wheat pastry flour
2 Tablespoon(T)  plain soy or other non dairy milk
1/2 Teaspoon(t)  fine sea salt
2 Tablespoon(T)  pure vanilla extract
3/4 Cup(c)  canola oil
2 Tablespoon(T)  raw sugar
1/2 Teaspoon(t)  fine sea salt
1/8 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  baking powder
1/4 Cup(c)  unsweetened cocoa powder
3/4 Cup(c)  light spelt or all purpose flour
2 Tablespoon(T)  vanilla soy or other non dairy yogurt
2 Tablespoon(T)  pure vanilla extract
2 Tablespoon(T)  sucanat
1/3 Cup(c)  non dairy butter
1   non stick cooking spray

Preparation

To make the brownies: Preheat the oven to 350°F. Lightly coat an 8 inch square baking pan with non stick cooking spray. In a large sized bowl and using an electric mixer, cream the butter and Sucanat until light and fluffy. Stir in the vanilla and yogurt. Sift the flour, cocoa, baking powder, baking soda and salt on top of the wet ingredients. Stir the dry ingredients into the wet. Pour the batter into the prepared pan and level with a spatula. Bake for 10 minutes, or until the sides of the brownies start to pull away from the pan. Let cool in the pan, on top of a wire rack, and chill before slicing. Cut into medium to large chunks. Set aside. To make the cookies: Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. In a large sized bowl, whisk together the sugar, oil, vanilla, salt and milk until combined. Sift the flour and baking powder on top of the wet ingredients. Stir the dry ingredients into the wet. Fold in the reserved brownie chunks, or use your hands to gently incorporate them. Divide the dough into 12 equal portions, using about 1/4 cup of packed dough. Flatten onto the prepared baking sheet. The cookies won't spread much while baking, but leave 1 inch in between anyway. Bake for 16 minutes, or until the edges are golden brown. Let cool for a few minutes before transferring them to a wire rack to cool completely.

Additional notes

Be sure to prepare the brownies in advance so that they have enough time to cool down before being cut into chunks.

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