Pecan Brownies

Pecan Brownies
p. 287, Living the GI Diet
Don't be turned away by the ingredients. You'd never guess these contain a can of BEANS when you're enjoying them with a glass of milk!

This recipe makes one (1) 8x8 pan of brownies

1 can (15 ounces) cannellini, kidney, or black beans, rinsed and drained (I used black)
1/2 cup skim milk (I used almond milk)
1/3 cup liquid egg or egg whites
1/4 cup soft nonhydrogenated margarine (I used earth balance)
1 Tablespoon vanilla extract
3/4 cup sugar substitute (I used Agave Nectar, but Splenda or Stevia would make these low in calories)
1/2 cup whole-wheat flour (I used whole wheat pastry flour)
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
pinch of salt
1/2 cup chopped, toasted pecans (I used crushed raw almonds)

added supplies:
blender or food processor
parchment paper
8x8 square pan

Put the beans in a food processor (I used a blender) and pulse until coarsely pureed. Add the milk, liquid, egg, margarine and vanilla and puree until smooth, scraping down the sides a few time. Set aside.

Preheat the oven to 350 degrees.

Combine the sugar sub, flour, cocoa powder, baking powder, and salt in a large bowl. Pour the bean mixture over the flour mixture and stir to combine. Scrape the batter into an 8-inch square baking pan lined with parchment paper, smoothing the top. Sprinkle with the nuts.

Bake for about 18 minutes (I baked mine for 28, possibly due to using agave nectar instead of a powdery sugar?), or until a cake tester inserted in the center comes out clean. Let cool on a rack, then cut into squares.

Stars:
Incredibly rich! I think this means you are tempted to eat less in one sitting.
Beans are not noticeable to the palate, yet supply incredible protein and fiber!






Of Note:
They taste much more like a dark chocolate brownie than your traditional box mix.
I recommend refrigerating before cutting.