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READY IN: 27mins YIELD: 9 Squares
INGREDIENTS 1 ⁄4 cup and 2 tablespoons vegetable oil 1 ⁄2 cupunsweetened cocoa powder 3 ⁄4 cup sugar 1 ⁄2 cup kidney bean water 1teaspoon vanilla extract 1 ⁄2 cup all-purpose flour 1 ⁄4 teaspoon salt 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 Carbohydrate 24.8 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. Source: Read Full Article
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