Reverse Engineered Soft Baked Chocolate Squares

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This is the result of my attempt to reverse engineer Kashi’s Soft Baked Chocolate Squares. The texture is very similar to the Kashi squares: cakey but dense, much drier than brownies and more compact than cake. I like them this way, but if you prefer a moister, fudgier bar, I have a variation that creates that texture, too.

I tweaked my recipe to mostly match the Kashi ingredient list and to even more closely hew to the nutritional data. They are vegan, with about 4 g. of fiber and 4 g. of protein per 160 calorie serving from black beans, sweet potato, ground nuts, flax seed meal, whole grain wheat, spelt and oats.

Soft Baked Chocolate Squares
These have a dense cake-ey texture. For a moister, fudgier texture, see the variation, which adds 6 ounces of coffee to the batter. The fudgy variation also replaces 2 ounces of the agave syrup with pureed dates.

3 ounces whole wheat flour
1 ounce spelt flour (or more whole wheat flour)
1 ounce ground hazelnuts or almonds
1 ounce ground oatmeal (can use only 1/2 ounce oats and increase the flax or the almonds by 1/2 ounce)
1 ounce ground flax
1 ounce cocoa (can increase cocoa to 1.25 ounces for a little extra chocolate-ness)
1 tsp. baking powder
3 ounce finely chopped bittersweet chocolate
3 ounces roast sweet potato (about half a medium sweet potato)
4 ounces cooked black beans
4 ounces agave syrup or brown rice syrup or silan (date syrup) or honey or a combination of different syrups
2 ounces safflower oil
1 Tbl. vanilla

Puree the beans with the sweet potato, syrup, oil and vanilla. Add the chocolate and pulse to blend the chocolate into the batter. Add the flours, ground almonds, ground oats, ground flax, cocoa and baking powder. You will have a very thick batter. Spread it in a thin layer in a greased 9″x13″ pan. Bake at 350 degrees for 20-30 minutes, until set and firm on top. Cut into sixteen squares.

Fudgy variation: Puree the beans, sweet potato, oil, 6 ounce brewed coffee (decaf), 4.25 ounces pitted Medjool dates (about 6), 1 Tbl. vanilla and 2 ounces brown rice syrup. Add the chocolate and pulse to blend in. Add the flours, ground nuts, ground oats, ground flax, cocoa and baking powder. This will be a thinner, sticker batter than the above cakey version of these bars. Bake as above. Cut into eighteen squares.

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2 Responses to “Reverse Engineered Soft Baked Chocolate Squares”

  1. Soft Baked Almond Bars | Pragmatic Attic Says:

    […] is another version of the Kashi-style bars (see here for the chocolate version). The texture is moist and dense, with a nice honey almond flavor. There […]

  2. historiamagistra Says:

    I used to love Kashi’s soft baked chocolate squares as a healthy treat–then, to my eternal dismay, they discontinued the product! Thanks for this recipe; I need to try it sometime🙂

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