READY IN: 27minsYIELD: 9 Squares

INGREDIENTS

  • 14 cup and 2 tablespoons vegetable oil
  • 12 cupunsweetened cocoa powder
  • 34 cupsugar
  • 12 cup kidney bean water
  • 1teaspoonvanilla extract
  • 12 cupall-purpose flour
  • 14 teaspoonsalt
  • NUTRITION INFO

    Serving Size: 1 (433) g

    Servings Per Recipe:1

    Calories: 155.6

    Calories from Fat 61 g 39 %

    Total Fat 6.8 g 10 %

    Saturated Fat 1.2 g 5 %

    Cholesterol 0 mg 0 %

    Sodium 66.3 mg 2 %

    Total Carbohydrate24.8 g 8 %

    Dietary Fiber 1.8 g 7 %

    Sugars 16.8 g 67 %

    Protein 1.6 g 3 %

    DIRECTIONS

  • Preheat oven to 350°F. Grease an 8×8 square pan.
  • Drain the bean water from a can of kidney beans in a measuring cup. This kidney bean water will be used as an egg replacement.
  • In a medium bowl combine oil, kidney bean water, vanilla, cocoa powder and sugar. Stir until fully dissolved.
  • Stir in flour and salt until the flour is fully combine. Be careful not to overmix mix.
  • Spread in pan and bake for approximately 22 minutes or until the center is slightly set.
  • Cool completely then cut into 9 large squares.
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