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!
Ingredients: 1 tsp (5 mL) pure vanilla extract 1 tsp (5 mL) balsamic vinegar 1 Tbsp (15 mL) milk ? tsp (2 mL) oil 1 -19 oz (540 mL) can black beans, rinsed and drained 2 large eggs 1 tsp (5 mL) instant coffee ? tsp (2 mL) baking powder ? tsp (2 mL) baking soda ? cup (125 mL) cocoa powder 3/4 cup (175 mL) sugar 1 cup semisweet chocolate chips, divided ? cup (125 mL) pecans
Method:
Preheat the oven to 350? F (180?C)?
Line a 9"x 9" baking pan with parchment paper, leaving an overhang.
Place all of the ingredients in the order listed (only ? 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.
