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Black Bean and Walnut Brownies

1 (15 1/2 oz) can black beans, rinsed and drained
1/2 cup olive oil
2 large eggs
1/4 cup unsweetened cocoa powder
1/4 cup agave or maple syrup
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided into two 1/4 cup portions
1/3 cup white whole wheat flour
1/2 teaspoon baking powder
1 teaspoon canola, coconut, or walnut oil
1/4 cup chopped walnuts
Preheat oven to 350 degrees. Lightly grease 9″ x 9″ square baking pan with oil.
In a blender, puree black beans in olive oil. Then add eggs, cocoa, agave/maple sugar, and vanilla. Melt half of the chocolate chips and add to the blender. Blend until smooth.
In a small bowl, whisk together the flour and baking powder. Add to the blender and pulse until just incorporated.
Stir in the remaining chocolate chips and pour into prepared pan. Sprinkle walnuts on top.
Bake about 20 minutes, until surface looks somewhat matte.
Let cool at least 15 minutes before cutting and removing from the pan.
12 servings

Nicolette Maggiolo is a volunteer at Dana-Farber and a student in the dietetics program at Boston University. She enjoys collaborating with various health professionals and looks forward to a career as a clinical Registered Dietitian. Nicolette aspires to help people embrace healthy lifestyle behaviors as a partner in disease prevention and recovery.

Courtesy of Dana-Farber Cancer Institute

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