Based on this recipe. Do sift the soy flour – I found that it tended to clump. I beat it for a bit longer and that did seem to get out the clumps. It makes quite a cakey brownie – I might use the batter to make cupcakes. The brownie rose dramatically during baking and there were uneven holes throughout the finished brownie. It tastes good, though, so I don’t have any complaints.
1 1/4 cups soy flour
6 ounces 70% cocoa chocolate (or use 4 oz unsweetened chocolate and increase the splenda and sodium cyclamate measurements by half)
1/2 cup salted butter (if using unsalted, add 1/4 tsp. salt to the soy flour-baking powder mixture)
1/4 cup generic splenda
6 packets sodium cyclamate sweetener
2 droppers vanilla stevia (about 50 drops)
1/4 cup soy milk
1/4 cup vegetable oil
5 large eggs
1 tablespoon no sugar added vanilla extract
2 teaspoons baking powder
Preheat oven to 325 degrees F.
Butter an 8×8 baking pan or large pyrex pie plate. Set aside.
Melt the chocolate with the butter.
Sift together the baking powder and soy flour.
Whisk the sugar substitutes and 1/4 cup soy milk into the chocolate mixture.
Beat the eggs, oil and vanilla extract into the chocolate mixture.
Mix the soy flour mixture in until just combined.
Spread evenly into the prepared pan and bake on the center rack for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. (Do not over-bake or brownies will be dry and hard.)