Bake 350 in an 11 X 7 glass pan about 50 minutes
6 Egg Whites
1 15.5 oz. Can of Goya Low Sodium Black Beans Drained and Rinsed
1/4 Cup Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
1 Cup White Sugar
1/4 Cup Unsweetened Cocoa
1/2 Cup of Dark Chocolate Chips for batter-plus more to sprinkle on top before baking
1/2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/8 Teaspoon Salt
3 Tablespoon Canola Oil
1 1/2 Teaspoons Pure Vanilla Extract
Walnuts to sprinkle on top before baking
Preheat oven to 350 degrees.
Generously grease an 11 X 7 glass pan.
In a large food processor combine egg whites, drained and rinsed black beans, flour, sugar, cocoa, chocolate chips, baking powder, baking soda, salt, oil and vanilla.
Make sure lid is on securely and blend until mixture is smooth, about 2 minutes.
Pour batter into prepared pan and sprinkle with chocolate chips and walnuts over the top.
Bake at 350 degrees for 50 minutes or until toothpick inserted in center comes out clean.
Cool completely before cutting into squares. Store in refrigerator until ready to serve. Also can be frozen for later use.