Hello everybody, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, okara coffee brownies. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Okara Coffee Brownies is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Okara Coffee Brownies is something which I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have okara coffee brownies using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Okara Coffee Brownies:
- Make ready 200 grams Fresh okara
- Take 2 large Egg
- Make ready 8 tbsp Skim milk
- Prepare 2 tbsp Sugar-free cocoa powder
- Make ready 1 tbsp Instant coffee (or Milo)
- Prepare 80 grams Brown sugar (sugar or artificial sweetener)
- Make ready 1 tbsp Honey
- Take 3 tbsp Olive oil
- Take 50 grams ★ Sweet chocolate (mince beforehand)
- Prepare 50 grams ★ Walnut (mince beforehand with a knife)
Steps to make Okara Coffee Brownies:
- Whisk the egg and whip up as much as possible using an electric mixer. At this time, it would be easier to whip if you warm the bowl over hot water. Add sugar and continue whipping.
- Add all ingredients except the ★ ingredients and mix with an electric mixer. Coat a cake pan with oil (not listed) in advance and pour the dough in the cake pan. Scatter chocolate and walnut minced beforehand and mix.
- Bake in an oven at about 320°F/160°C for 30 to 35 minutes. Once cooled, cut into bite-sized pieces and enjoy!
- These were made in silicone muffin cups. The cups are small so it takes about 25 minutes to bake. They'll get hard if you bake too much, so be careful. The cups are made from silicone so there is no need to coat them with oil before baking so they're convenient! I decorated these with chocolate and walnuts.
- Here I baked it in a pound cake pan and then scattered 50 g of broken up chocolate on top. Using residual heat to melt it slowly, I used a spoon to spread it around for decoration.
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