Low Glycemic (Low G.I.) Pecan Brownies - cooking recipe

Ingredients

1 (15 ounce) can kidney beans or (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

Preparation

In food processor, puree beans until coarse.
Add in milk, egg, margarine and vanilla and puree until nice and smooth, scrape down sides a few times. Put aside.
In large bowl combine the 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.
Bake in 350F oven for about 18 minutes or until cake tester or toothpick inserted comes out clean. Let cool on rack.