Quinoa and Black Bean Brownies with Walnut Swirl

Quinoa and Black Bean Brownies with Walnut Swirl

Fudgy brownies get a protein boost from cooked quinoa and black beans, swirled with toasted walnuts.

Total 1 hr 30 min Makes 16 slices Calories 165/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Halal, Kosher

Allergens

Eggs, Tree nuts, Wheat

Pureed black beans and cooked quinoa replace much of the flour in these dense, fudgy brownies, keeping them moist while adding fiber and protein. A swirl of chopped toasted walnuts through the batter adds crunch and nutty depth. They work well as an after-school snack or a slightly better-for-you dessert that still satisfies a chocolate craving.

Ingredients

  • 1 cup black beans, drained and rinsed
  • 1/2 cup cooked quinoa, cooled
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • 2/3 cup walnuts, toasted and roughly chopped

Method

  1. Preheat the oven to 350°F and grease an 8x8-inch baking pan, then line with parchment paper leaving an overhang on two sides.

  2. Spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes, until fragrant, then cool and chop roughly.

  3. In a food processor, combine the black beans, cooked quinoa, eggs, vegetable oil, and vanilla extract, and blend until smooth, scraping down the sides as needed.

  4. Add the sugar, cocoa powder, flour, baking powder, and salt to the processor, and blend again until the batter is fully smooth and uniform.

  5. Transfer the batter to a mixing bowl and fold in the chocolate chips.

  6. Pour the batter into the prepared pan and spread evenly with a spatula.

  7. Scatter the chopped walnuts over the top of the batter and use a knife to swirl them gently into the top layer.

  8. Bake for 30 to 35 minutes, until the edges pull slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs.

  9. Cool the brownies in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.

  10. Slice into 16 squares once fully cooled.

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    Quinoa and Black Bean Brownies with Walnut Swirl

    Pureed black beans and cooked quinoa replace much of the flour in these dense, fudgy brownies, keeping them moist while adding fiber and protein. A swirl of chopped toasted walnuts through the batter adds crunch and nutty depth. They work well as an after-school snack or a slightly better-for-you dessert that still satisfies a chocolate craving.

    1 hr 30 min 16 slices 165 cal

    Ingredients

    • 1 cup black beans, drained and rinsed
    • 1/2 cup cooked quinoa, cooled
    • 2 large eggs
    • 1/3 cup vegetable oil
    • 1 teaspoon vanilla extract
    • 3/4 cup granulated sugar
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 1/2 cup semisweet chocolate chips
    • 2/3 cup walnuts, toasted and roughly chopped

    Method

    1. 1

      Preheat the oven to 350°F and grease an 8x8-inch baking pan, then line with parchment paper leaving an overhang on two sides.

    2. 2

      Spread the walnuts on a small baking sheet and toast in the oven for 7 to 8 minutes, until fragrant, then cool and chop roughly.

    3. 3

      In a food processor, combine the black beans, cooked quinoa, eggs, vegetable oil, and vanilla extract, and blend until smooth, scraping down the sides as needed.

    4. 4

      Add the sugar, cocoa powder, flour, baking powder, and salt to the processor, and blend again until the batter is fully smooth and uniform.

    5. 5

      Transfer the batter to a mixing bowl and fold in the chocolate chips.

    6. 6

      Pour the batter into the prepared pan and spread evenly with a spatula.

    7. 7

      Scatter the chopped walnuts over the top of the batter and use a knife to swirl them gently into the top layer.

    8. 8

      Bake for 30 to 35 minutes, until the edges pull slightly from the pan and a toothpick inserted in the center comes out with a few moist crumbs.

    9. 9

      Cool the brownies in the pan on a wire rack for at least 30 minutes before lifting out using the parchment overhang.

    10. 10

      Slice into 16 squares once fully cooled.