Whole Wheat Brownies

I experimented (as I am becoming famous for doing) on a whole wheat brownie recipe using bean puree. Knowing I was serving it to company, I played it a bit safe and didn't remove all the eggs and the fat. What I came up with is much more healthy than your everyday, average, run-of-the mill brownie from a mix. All the kids who were over devoured them and came back for seconds and thirds so I think I can count it a success. My kids didn't even warn them too loudly that I am always experimenting when company is coming over so be careful. (I did decide that next time I will cook it in two 9X13 pans instead of a jelly roll pan. It ran over the edge a little.)

Whole Wheat Brownies

4 cups whole wheat flour

4 cups sugar

1 cup cocoa

2 tsp salt

2 tsp baking powder

4 tsp vanilla

4 eggs

1 cup black or white bean puree

3/4 cup oil

3/4 cup water

Mix all the ingredients until well blended and smooth. Pour batter into 2 greased 9x13 pans and spread evenly. Sprinkle mini-chocolate chips and English toffee bits on top. You could also sprinkle nuts, if desired. One of the kids who came over has a nut allergy so we left them off. Bake at 350 for 30 minutes or until done when tested with a toothpick.