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!
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
- Preheat the oven to 180C fan / 400F
- For the walnut butter, spread half of the walnuts onto a baking tray and roast for 10-12 mins.
- Pop the roasted walnuts into a high-speed blender and blend for a couple of minutes until it forms a creamy nut butter.
- Add all the ingredients, except the chocolate chips and walnuts into a blender and blitz for a few mins until completely smooth.
- 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.
- 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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