Fudgy black bean & walnut brownies

Makes 12

30mins


These plant-based fudgy walnut brownies are deliciously gooey and chocolatey. Boasting 6 plant points, they contain walnuts which are rich in antioxidants and a great source of Omega-3 and fibre. Your taste buds and your gut microbes will thank you! 

 

12 fudgy black bean and walnut brownies scattered on a bench top, drizzled with walnut butter

6 Plant Points

Ingredients

  • 125g tinned black beans, drained & rinsed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 20g cocoa powder
  • 80g rolled oats
  • 1 tsp baking powder
  • 8 small prunes, pitted
  • 6 Medjool dates, pitted
  • 1 large extra-ripe banana, peeled
  • 120ml milk of choice
  • a pinch of salt
  • 50g dark chocolate chips
  • 90g walnuts (30g whole, 60g for walnut butter)

Method

  1. Preheat the oven to 180C fan / 400F
  2. For the walnut butter, spread half of the walnuts onto a baking tray and roast for 10-12 mins.
  3. Pop the roasted walnuts into a high-speed blender and blend for a couple of minutes until it forms a creamy nut butter.
  4. Add all the ingredients, except the chocolate chips and walnuts into a blender and blitz for a few mins until completely smooth.
  5. Spoon the mix into a lined square baking tray, swirl in the walnut butter, then dot in the chocolate chips and the rest of the whole walnuts.
  6. Bake for 10–12 mins, then allow to cool in the tin for 5 mins. Best served warm along with a dollop of yoghurt.

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