MORE BROWNIES!! :)
Last time, I shared my Moist Black Bean Brownie recipe made with, as the name says, pureed black beans. Today’s is a new brownie, still super moist but with an almost fudge like texture. Paired with a tall glass of almond milk, and that is HEAVEN if you ask me! these brownies remind me a little of grandma mistake bars… anyone remember those?
I went out and bought some raw walnuts this weekend to use in a cookie recipe someone emailed to me. (Hint: It was for a chocolate cookie that has white frosting sandwiched in between… :] Recipe coming SOON!) I had some walnuts leftover, and decided that brownies topped with walnuts have always tasted so good. And this recipe was born! I was out of eggs, so made do by substituting with chia seed meal. You could forgo the chia seed meal and apple cider vinegar and instead use one large egg.
Let me know what you think about this brownie, and compare it to the black bean brownie. I think I like this one a little more??? But really, they’re both so good! How can you pick a favorite?!
Fudgy Walnut Brownies
Makes 9 Squares
1-2 cups raw walnuts
1 16oz can navy beans (can substitute black beans)
1 tsp chia seed meal (ground in coffee grinder)
1/4 cup coconut oil, melted
1/3 cup unsweetened cocoa powder
30 drops pure liquid stevia
1/3 cup powdered xylitol
1/4 cup organic full fat coconut milk
1/8 tsp sea salt
1/2 tsp baking soda
2 tsp Bragg apple cider vinegar
a couple handfuls of chocolate chips (optional)
1.) Preheat oven to 325 degrees F. Grease a 8 inch x 8 inch square pan with coconut oil and line the bottom with unbleached parchment paper. Pulse the walnuts in your food processor to make a fine ground walnut meal. Measure out 1/2 cup meal for the batter, plus 1/2 cup for an optional topping. [Note: You can also substitute almond flour in the batter if you wish.]
2.) To your blender or food processor, add navy beans, chia seed meal, melted coconut oil, stevia, xylitol, coconut milk, sea salt, baking soda, and apple cider vinegar. Puree until very smooth. Add 1/2 cup walnut meal and cocoa powder to the blender. Puree until just combined.
3.) Scrape into greased square baking dish. Top with chocolate chips and leftover walnut meal (OPTIONAL). Bake for 25-35 minutes, until knife comes out clean from the center. Remove from oven and cool before slicing. Store in airtight container in fridge.