To make Okara:
5 oz dry soy beans
4 cups watermore for soaking
To make Soy Brownies:
4 oz dark chocolate Plus more for decoration
4 tbsp unsalted butter
4 eggs
1/3 cup sugar
7 oz okara
2 tbsp coco powder
1/2 tsp vanilla extract
Make Okara: Wash the soy beans very well.
Put soy bean into a large bowl and add 3 times more water.
Let soak for 18 hours.
SECOND:
Make a creamy paste. Drain the soybeans.
Add 4 cups of fresh water.
Put soybeans into a food processor.
Blending it to a creamy and smooth paste.
THIRD:
Boil it. Place all into the large heavy pot.
Cook it over medium heat until boil, stir often.
Take all the foamy bubbles out from the top.
Simmer for 10 minutes.
FORTH:
Strain it. Line a colander with cheese cloth and place over a large bowl.
Pour it very slowly.
Twist the cheese cloth and squeeze out as much liquid as possible.
That liquid is soy milk. You can keep it for drinking.
We need the left over in the cheese cloth.
This is called Okara (soy pulps).
FIFTH:
Melt it. Melt chocolate and butter in a double boiler.
Set aside.
Butter a 9”x9” pan and line with parchment paper.
SIXTH:
Mix it. Place eggs and sugar in a medium bowl.
Using hand mixer mix it until pale color.
Add melted chocolate mixture and continue to mix it.
Add okara, coco powder, vanilla extract and mix it again until smooth batter.
BAKE IT:
Pour and bake it. Pour the batter into prepared pan.
Bake at 350°F for 35 minutes or insert wooden skewer in the middle if come clean it’s done.
Decorate it:
Decorate it. Melt some chocolate.
Drip it all over it using a spoon.
Cut it in brownie-size pieces.
