Low Glycemic (low G.i.) Pecan Brownies

Total Time: 28 mins Preparation Time: 10 mins Cook Time: 18 mins

Ingredients

• 1 (15 ounce) can cannellini or 1 (15 ounce) can kidney beans or 1 (15 ounce) can black beans, drained and rinsed
• 1/2 cup skim milk
• 1/3 cup liquid egg substitute, like egg beaters
• 1/4 cup soft non-hydrogenated margarine, melted
• 1 tablespoon vanilla
• 1/2 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup sugar substitute
• 1 teaspoon baking powder
• 1 pinch salt
• 1/2 cup toasted chopped pecans

Recipe

• 1 in food processor, puree beans until coarse.
• 2 add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. put aside.
• 3 in large bowl combine the flour, cocoa, sugar substitute, baking powder and salt.
• 4 pour bean mixture over flour mixture. stir to combine.
• 5 scrape batter into parchment paper lined 8-inch square baking pan, smoothing top.
• 6 sprinkle with pecans.
• 7 bake in 350f oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. let cool on rack.