Name: Chocolate brownies
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 15 servings
Cuisine: Bake
Ingredients: 1 x 410 g white beans tinned or dried; 60 - 80 milk skimmed; 250 ml pie apples unsweetened; 15 ml vanilla essence; 200 ml flour cake; 10 ml Baking powder; 2 ml salt; 125 ml cocoa powder; 2 eggs; 1 eggs whites only; 250 ml sugar; 16 pecan nuts or walnuts, chopped

Recipe Disclaimer

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Ingredients (12)

1 x 410 g	white beans — tinned or dried
60 - 80	milk — skimmed
250 ml	pie apples — unsweetened
15 ml	vanilla — essence
200 ml	flour — cake
10 ml	Baking powder
2 ml	salt
125 ml	cocoa powder
2	eggs
1	eggs — whites only
250 ml	sugar
16	pecan nuts — or walnuts, chopped

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Method:

Preheat the oven to 180°C.

Spray an 18 cm x 27cm baking pan with non-stick
spray.

Place the drained beans and half the milk in a
food processor, liquidiser or blender and process until smooth.
Add more milk
as needed.

Add the apples and vanilla essence and process
for 1 minute, until smooth.

Sift the flour, baking powder, salt and cocoa
into a medium sized bowl.

Beat the eggs and egg white in a large white
bowl.
Add in 3 batches, beating for 1 minute after each
addition and using an electric beater.

Add a third of the bean and apple liquid
mixture to the egg and sugar mixture, together with a third of the sifted dry
ingredients.
Fold in carefully.
Repeat with the rest of the liquid and dry
ingredients.
Take care that all the wet ingredients do not sink to the bottom
of the bowl.
Fold in the chopped nuts. Pour the batter into the greased baking pan
and spread it out evenly.

Bake for 40-45 minutes, or until well risen.
Before removing from the oven, insert a skewer into the centre of the cake.
If it
comes out with a little batter sticking to it, bake for another 10 minutes.
If the
skewer comes out clean, take it out of the oven and allow to cool for 5 minutes
in the pan.

Cut into 15 squares (5cm x 5cm) and cool on a
cooling rack.