- In food processor, puree beans until coarse. Add in sugar, milk, egg whites,
margarine and vanilla and puree until smooth, scraping down sides a few
- In a large bowl whisk together flour, cocoa, wheat germ and baking powder.
Pour bean mixture over flour mixture. Stir in walnuts to combine. Scrape batter
into parchment paper lined 8-inch (1.5 L) square baking pan, smoothing top.
- Bake in 350F (180 C) oven for about 22 minutes or until cake tester inserted
comes out clean. Let cool on rack.
These brownies need to covered with plastic wrap or cut and stored in
airtight container in refrigerator for up to 4 days. They can also be frozen for
up to 2 weeks.