Chocolate walnut brownies
Fudgy thick brownies are a tasty treat with fresh fruit. These ones pack additional fibre and protein – perfect for your mid-afternoon break.
137 cal
Serves 16
Prep time
0h 10m
Cook time
0h 20m
Total time
0h 30m
Ingredients
Directions
-
Step 1
In food processor, puree beans until coarse. Add in sugar, milk, egg whites, margarine and vanilla and puree until smooth, scraping down sides a few times. -
Step 2
In a large bowl whisk together flour, cocoa, wheat germ and baking powder. Pour bean mixture over flour mixture. Stir in walnuts to combine. Scrape batter into parchment paper lined 8-inch (1.5 L) square baking pan, smoothing top. -
Step 3
Bake in 350F (180 C) oven for about 22 minutes or until cake tester inserted comes out clean. Let cool on rack.
Tips
-
Tip 1
These brownies need to covered with plastic wrap or cut and stored in airtight container in refrigerator for up to 4 days. They can also be frozen for up to 2 weeks.
Nutritional information
Per serving (1 portion)
- Calories
- 137
- Protein
- 4 g
- Sodium
- 132 mg
- Potassium
- 222 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- Cholesterol
- 0 mg
- Carbohydrates
- 20 g
- Fibre
- 3 g
- Sugars
- 10 g
- Added sugars
- 7 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.
