chocolatey “beany” brownies

250 mL (1 cup) Western Family canned kidney beans, drained and rinsed
30 mL (2 tbsp) water
150 mL (2/3 cup) Western Family all purpose flour
125 mL (1/2 cup) cocoa powder
2 mL (1/4 tsp) salt
5 mL (1 tsp) cinnamon
2 Western Family eggs
2 egg whites
310 mL (11/4 cup) granulated sugar
8 mL (11/2 tsp) Western Family vanilla
125 mL (1/2 cup) Western Family canola oil
175 mL (3/4 cup) white chocolate chips

1. Preheat oven to 350°F (180°C).

2. Spray a 9" x 13" baking pan (or two 8" x 8" baking pans) with non-stick cooking spray.

3. In a food processor, purée kidney beans with water until smooth.

4. In a small bowl, stir together all purpose flour, cocoa, salt and cinnamon. Set aside.

5. In a large bowl, beat together eggs, egg whites and sugar. Add vanilla and puréed kidney beans. Beat on low speed for 2 minutes to break up any large pieces of beans. Add canola oil. Slowly add dry ingredients until blended.

6. Pour brownie mixture into prepared pan. Sprinkle with white chocolate< chips. Bake for 20 to 25 minutes, or until toothpick inserted in middle comes out clean. Let cool completely before cutting into squares.

Makes 32 brownies.

Nutritional Analysis:
Calories 75, Protein 2 g, Fat 4.2 g, Carbohydrate 7.9 g, Fibre 1 g