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?!
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.
I'm pinning this. I can't wait to try it!
ReplyDeleteThanks for stopping by, Kendra! The brownies are the perfect end to a chocolate craving... :)
ReplyDeleteIs there a substitute for the navy beans? My mother has GAPS, and can't eat any type of beans. Thanks!
ReplyDeleteOh! The cookie recipe coming... There is one for that on What Would Janessa Do, a recipe blog by a maximized living student!
ReplyDeleteHi -- There isn't a substitute for the beans in this recipe. BUT, I have a treasured almond flour brownie recipe I have been reluctant to share for some reason. I will post for you soon, after getting through a few more topics on the line up. Your mother will be able to enjoy those brownies.
ReplyDeleteWhat would the conversion be for the 30 drops of liquid stevia to spoonable stevia?
ReplyDeleteHi Rochelle, about 5-6 tsp. Start with 5 and taste first before adding more. Make sure it's not too sweet or bitter for you before adding the 6th. Every person's taste buds are different, especially when dealing with chocolate!
ReplyDeleteLoved these brownies! I don't know which recipe I like best. I tried both recipes this week and love them for different reasons- the black bean ones were just like traditional brownies when I mixed them up in my vitamix- they only took 30 minutes to bake though, glad I checked them or would have had burnt brownies :) The walnut ones were pretty great- super moist!! So glad to finally have gotten some xylitol so I can expand my sweets options and be totally guilt and pain free still!
ReplyDeleteHi Elizabeth,
ReplyDeleteI agree, these walnut brownies are fudgier! (Is that a word?:) Xylitol will change your life! Open the flood gates, you will be baking up a storm now!