Ingredients
1-1/4 cups semisweet chocolate chips1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained3 egg whites1 egg2 tablespoons instant coffee granules, optional2 tablespoons canola oil1-1/2 teaspoons vanilla extract1/2 cup packed brown sugar1/2 teaspoon baking powderDash salt1/2 cup chopped walnuts, optional
Preparation
In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.
