Gluten Free, It works for me!

Black bean brownies....What?! Black bean brownies? Sounds pretty strange, right? I thought so, too.  I had tasted some "interesting" attempts at this recipe.  Most of them were a little chunky, a bit beany, and honestly, pretty terrible.  Of course, I see most situations as a challenge instead of a problem.  So, for some unknown reason, I took on these beany brownies and came out victorious..or at least everyone in my house thinks so!  These are perfect for people on a low carb diet or those who have to go gluten-free.  Try them out, add your own twist, embrace your sense of adventure!

Brownie a la Black Bean

Ingredients
1 (15.5 oz) can of black beans, drained and rinsed (I used Goya)
4 eggs
3 tablespoons vegetable oil or applesauce (I used oil)
3 oz Cocoa powder (3 oz is between 1/4 and 1/3 cup.  Use more or less depending on your taste. I used Hershey)
1 pinch of salt
1 T vanilla extract
2/3 c white sugar or Splenda
1 t instant coffee (even if you don't like it, don't leave it out!!!)
1 t baking powder
1 c chocolate chips (milk, dark, white or a mix.  You could also add nuts or peanut butter chips, etc)

- Preheat oven 350 degrees F. Lightly grease baking dish (I used a 7X10 but a 9X9 would do)
- In a  blender combine beans, eggs, oil, cocoa powder, salt, vanilla, sugar, coffee, and baking powder. Blend on high for at least 4 minutes.  You will still see some of the bean shell but they should be fine pieces.
- At this point I added my chocolate chips and blended for about 20 seconds more.  I wanted them to be chocolatey through out.  However, you can just add them to the top.
- Pour into prepared pan. Top with nuts or chips, if desired.
-Bake 30 minutes until brownie begins to pull from sides of pan and center is firm.  Let cool before cutting.  Use a knife dipped in water for each cut.