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
Step 1In 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 2In 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 3Bake in 350F (180 C) oven for about 22 minutes or until cake tester inserted comes out clean. Let cool on rack.
Tip 1These 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.
Per serving (1 portion)
- 4 g
- 132 mg
- 222 mg
- Total fat
- 5 g
- Saturated fat
- 1 g
- 0 mg
- 20 g
- 3 g
- 10 g
- Added sugars
- 7 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2012.
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