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Chocolate brownies

Recipe from: 25 January 2011

Ingredients 12
Servings 15
Time 00:10


  • 1 x 410
    can white beans, drained or 250 ml cooked dried white beans
  • 60 - 80
    skimmed milk
  • 250
    pie apples, unsweetened
  • 15
    vanilla essence
  • 200
    cake flour
  • 10
    baking powder
  • 2
  • 125
  • 2
  • 1
    egg white
  • 250
  • 16
    pecan or walnut halves, chopped


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.

Read more on: bake


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