Black Bean Brownies

I came across a recipe for Black Bean Brownies a couple of weeks ago from Skinny Taste. I sent it on to my dad before I tried it. He's really got in to gluten free baking, and I thought he would enjoy them. He made them last week and they were AMAZING! The next day I made a batch to take to work. They are pretty easy to make. I don't have a regular blender, so I used the Magic Bullet. This was a bit harder to get out of the cup once it was all mixed.

I promise, these won't disappoint! No one could believe there were beans in it instead of flour - even the pickiest of eaters (the kiddo). These are completely gluten free and high in protein. Make these ASAP!

Black Bean Brownies

Ingredients

• 1 (14 oz) canned low-sodium black beans, rinsed and drained

• 2 large eggs

• 1/2 cup unsweetened cocoa powder

• 3/4 cup sugar (I used Truvia Baking Blend instead)

• 1/2 teaspoon oil

• 1 tablespoon unsweetened almond milk (or dairy, skim)

• 1 teaspoon balsamic vinegar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon of freshly ground coffee or instant coffee (I just used regular grounds)

• 1 cup semisweet chocolate chips, divided

Directions

1. Preheat the oven to 350° F.  Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
2. Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined.  Pour the brownie batter into the prepared pan.  Sprinkle the remaining chocolate chips evenly over the top of the brownies. 
3. Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes.  Allow the brownies to cool completely before slicing them into squares.

Recipe from Skinny Taste.