Pecan Brownies

Brownies, you ask? Well of course this recipe is packed with fiber so they are healthy, but oh so tasty, so get baking! Nuts on top add some crunch to these cakey brownies.

1 can (15 oz) cannellini, kidney or black beans, drained and rinsed
½ cup skim milk
1/3 cup liquid egg
¼ cup soft non-hydrogenated margarine, melted
1 tbsp vanilla
½ cup whole-wheat flour
½ cup unsweetened cocoa powder
½ cup sugar substitute
1 tsp baking powder
Pinch salt
½ cup toasted chopped pecans

  1. In food processor, puree beans until coarse. Add in milk, egg, margarine and vanilla and puree until smooth, scraping down sides a few times. Set aside.
  2. In large bowl combine flour, cocoa, sugar substitute, baking powder and salt. Pour bean mixture over flour mixture. Stir to combine. Scrape batter into parchment paper lined 8-inch square baking pan, smoothing top. Sprinkle with pecans.
  3. Bake in 350F oven for about 18 minutes or until cake tester inserted comes out clean. Let cool on rack.

Makes 16 brownies.

Storage: These brownies need to covered with plastic wrap or cut and stored in airtight container for up to 4 days. They can also be frozen for up to 2 weeks.