Yield: 9 to 12 Servings

Ingredients:

• 3/4 cup cooked black beans, use the rest for the Tortilla Pockets

• 1/2 cup vegetable oil

• 2 eggs

• 1/4 cup unsweetened cocoa powder

• 2/3 cup sugar

• 1/2 cup chocolate chips, divided

• 1/3 cup whole wheat flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

Equipment:

• 9x9 baking pan

• Large bowl

• Strainer

• Whisk/Spoon

• Dry measuring cup

• Can opener

• 2 microwave safe bowls

• Small glass

• Measuring spoons

• Plastic bag

• Rolling pin

Nutritional Details

Per Square (1/16th):

Serving Net Carbs:11g

• Calories: 139 kcal

• Carbohydrates: 13g

• Fibre: 2g

• Protein: 2g

• Fats: 9g

Per whole Recipe:

Serving Net Carbs:189g

• Calories: 2228 kcal

• Carbohydrates: 214g

• Fibre: 25g

• Protein: 37g

• Fats: 151g

Directions:

1. Pre-heat oven to 350F.

2. Grease a 9 by 9-inch square baking pan with cooking spray or oil with a paper towel

3. If you have a food processor add in the beans and oil and blend until smooth. If you are not using a processor pour the beans into a ziplock bag and mash the beans by rolling over them with a rolling pin or the bottom of a heavy pot.

4. Pour the mashed beans into a large bowl and add in the oil, eggs, cocoa, and sugar and mix until smooth. Melt half the chocolate chips in the microwave and pour the melted chocolate into the batter.

5. In a small bowl mix together the flour, baking powder, and salt. Add the dry mixture into the wet batter and combine.

6. Pour in the remaining chocolate chips and stir until everything is combined. Transfer the batter into the baking dish.

7. Have your grown up helper place it into the oven to bake for about 20 minutes or until it is matte on the edges and shiny in the middle. An inserted toothpick should come out almost clean.

8. Allow to cool for 15 mins. Cut into 9 to 12 pieces and enjoy.