Black Bean Brownies

This is a fun recipe n0-grain. It is a very rich tasty brownie, no one will suspect the secret ingredient unless you tell them. It does contain dairy and eggs, but if wheat or gluten is the problem, these are a real treat.

Fudgy Black Bean Brownies
Oh, so chocolatey! And gluten-free.

Temperature: 350°F
Pan: 8×8-inch baking pan or 9 inch pie pan, greased
Servings: 16

1 15-ounce can black beans, drained and rinsed very well (about 1 3/4 cup of cooked, unseasoned beans)
3 large eggs
3 tablespoons butter, softened
3/4 cup brown sugar or rapadura
2/3 cup cocoa powder
1/2 teaspoon baking powder
1/2 cup semi-sweet chocolate chips , divided use

1) Preheat the oven to 350°F. Grease an 8×8-inch square baking pan and set aside.

2) Place the black beans in the bowl of a food processor; process until smooth and creamy. Add the eggs, butter, sugar, cocoa powder, and baking powder. Process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are broken up a bit.

3) Pour the batter into the prepared baking dish and sprinkle the top with the remaining 1/4 cup chocolate chips.
4) Bake 30 to 35 minutes, or until the edges start to pull away from the sides and a toothpick inserted in the center comes out clean. Cool in the pan before slicing.
Variation: Add cup chopped walnuts to the batter with the chocolate chips.

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