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.
by Emily Richards PH Ec.
137 cal Serves 16
Prep time 0h 10m
Cook time 0h 20m
Total time 0h 30m
Chocolate walnut brownies

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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
Carbonhydrates
20 g
Fibre
3 g
Sugars
10 g
Added sugars
7 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.