Pulses are a staple of Saskatchewan agriculture. Pulses include legumes that are dried, such as dried peas, chickpeas and lentils, which I use in this recipe. Other Saskatchewan agricultural products I use include canola oil, honey, milled flax, eggs and milk.

Ingredients

1/2 cup canola oil

3/4 cup cocoa powder

2 eggs

1 1/2 cup 1% milk (or milk of your choice)

~1/2 cup honey (or more, depending on the sweetness level you want. Remember there is milk chocolate added on top of your brownies though)

1/2 – 2/3 cup pulses, cooked and lightly mashed. (Add ~1/4 cup or less of chickpeas, lentils and split peas to pot and cover with 2″ water. Cook until tender, about 30 min. Drain and lightly mash with fork or masher.

1 cup whole wheat flour

1/2 cup milled flaxseed

Dash cinnamon

100g (1 bar) milk chocolate

Instructions

1. Add canola oil to large mixing bowl. Add cocoa and stir with a whisk until smooth. Add eggs one at a time, whisking until blended.

2. Add milk and whisk until combined then add honey and whisk.

3. Add pulses and use immersion blender to refine the pulses and blend them into your batter. Add flour and combine with whisk then add the flax.

4. Spray 9″x9″ glass baking pan with cooking spray. Bake at 350 for 45 minutes or until toothpick comes out clean it with chunks.

5. Break squares of milk chocolate up on surface of brownies. Put back in oven for another five minutes, until chocolate is practically melted. Using a spoon to spread it around.

Bonne appetite!