1/2 can 19 oz (540 ml) black beans

2 eggs

125 ml (1/2 cup) sugar

75 ml (1/3 cup) canola oil

75 ml (1/3 cup) unsweetened applesauce

5 ml (1 tsp) vanilla extract

250 ml (1 cup) unbleached all-purpose flour

75 ml (1/3 cup) graham cracker crumbs

75 ml (1/3 cup) cocoa powder

15 ml (1 tbsp) icing sugar, for garnish

Preheat the oven to 180 °C (350 °F). Butter a 20 cm (8-inch) square baking pan and line with a strip of parchment paper, letting it hang over both sides.

In a food processor, pulse the beans a few seconds at a time until smooth.

In a bowl, with a whisk, combine the eggs and sugar. Add the puréed beans, oil, applesauce, and vanilla. Set aside.

In another bowl, sift together the flour, cracker crumbs and cocoa powder. Stir in the egg mixture.

Spread the batter into the prepared pan and bake for 20 to 25 minutes or until a toothpick inserted in the centre comes out clean. Let cool before unmoulding.

Cut into small squares and sprinkle with icing sugar.

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