1 15 oz can Black Beans, drained, rinsed, and refilled with fresh water
1 1/2 cups Whole Wheat Flour
2 1/4 cups Granulated Sugar
1 1/4 cups Unsweetened Cocoa Powder
1 tablespoon Espresso Powder
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Pure Vanilla Extract
1 cup Boiling Water
1 cup Chocolate
Preheat oven to 350°F. Spray a 9x13 pan with nonstick cooking or baking spray.
Drain a can of black beans and rinse until the water runs clear. Return to can and then refill to the top with fresh water. Pour into a blender and puree until smooth.
In a large bowl, mix flour, sugar, cocoa powder, espresso powder, salt and baking powder. Add pureed black beans, vanilla and water and stir until everything is moistened. Do not overmix. Fold in chocolate chips.
Pour batter into prepared pan. Bake for 25 to 35 minutes or until almost firm, rotating the pan 180° halfway through baking time.