1/4 cup margarine, melted
1 1/4 cups pinto beans, cooked
1/2 cup cocoa powder
1 cup granulated sugar
1 1/2 teaspoons vanilla
1 egg white
3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips
Puree beans in a food processor, blender, or mash by hand.
Blend melted butter, bean puree, sugar and vanilla in a mixing bowl. Add egg white and beat well with spoon.
Combine flour, cocoa and baking powder. Gradually add to bean mixture until well blended. Stir in chocolate chips.
Spread in a greased 8-inch square pan. Bake at 350 degrees for 40 to 45 minutes or until brownie begins to pull away from edges of pan. Cool. Cut into squares.
Yields 16 servings.
Pyrex 8″ Square Baking Dish with Red Plastic Lid