1 15-oz can low-sodium black beans, drained and rinsed
3 large eggs
3 tablespoons canola oil
¾ cup granulated sugar
½ cup unsweetened cocoa powder
1 tsp vanilla extract
½ tsp baking powder
½ cup (or more) mini semi-sweet chocolate chips
Preheat oven to 350. Lightly coat 8 x 8-in baking pan with nonstick cooking spray and set aside.
Place black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, and baking powder. Process until smooth. Add chocolate chips and blend until incorporated.
Pour the batter into the prepared pan. Smooth the batter and sprinkle with additional chocolate chips, if desired.
Back 30 minutes or until the edges start to pull away from the sides of the pan and the center is fully cooked.
Presented by: Lee Murphy, MS-MPH, RD, LDN