A pilgrimage to resource efficiency 

Black Bean Brownies

6 tablespoons cocoa or carob powder
¼ pound (one stick) of margarine
¾ cup of sugar
3 eggs, separated
1 tablespoon of vanilla
1 cup of black bean puree
1/3 cup of chopped walnuts (optional)

Beat margarine and sugar well.  Beat in egg yolks one at a time. Add cocoa, vanilla, bean puree and nuts, mix just until blended. In another bowl, beat egg whites until stiff peaks form.  Gently stir whites into batter.

Pour into a greased 8 inch pan. Bake in the center of a medium (350 degree) oven for approximately one hour. This will be quite moist.  Cool completely in the pan.  Run a knife around the pan and turn it out on a serving plate.  It is so rich it does not need icing.  May be served with whipped cream.

Substitutions:
3 tablespoons cocoa + 1 tablespoon margarine = 1 square of bakers chocolate
Brown and white sugars usually maybe used interchangeably, measure for measure. Brown sugar must be firmly packed.

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