This Gluten Free chocolate brownie recipe gets its great depth of flavour from the black beans hidden inside. We say Hidden – because you’ll never know they are there!
1 tsp (5 mL) pure vanilla extract
1 tsp (5 mL) balsamic vinegar
1 Tbsp (15 mL) milk
1/2 tsp (2 mL) oil
1 -19 oz (540 mL) can black beans, rinsed and drained
2 large eggs
1 tsp (5 mL) instant coffee
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
3/4 cup (125 mL) cocoa powder
3/4 cup (175 mL) sugar
1 cup semisweet chocolate chips, divided
1/2 cup (125 mL) pecans
Preheat the oven to 350º F (180ºC)?
Line a 9″x 9″ baking pan with parchment paper, leaving an overhang.
Place all of the ingredients in the order listed (only 1/2 of the chocolate chips), into a blender and blend until smooth. Pour the brownie batter into the prepared pan, then sprinkle the remaining chocolate chips and pecans evenly over the top.
Bake until a tester comes out clean, about 30 to 32 minutes.? Allow to cool completely before slicing into squares.