Gluten Free Brownies

I made these a few weeks ago following a pin from Pinterest

I could not believe the crumb I got from these. They were so rich, so chocolatey. My kids have demanded I make them again and again.

I followed the recipe from Pinterest mostly. I did some tweaks, and it worked for us. I used half brown sugar, a quarter white sugar, and a quarter stevia. I added a tsp of baking powder, and half a cup of almond meal. I also sprinkled the top with a little bit more almond meal.

I did not use chocolate chips, however, it would be good. I just didn't have any on hand.

Ingredients

• 1 (15.5 ounce) can black beans, rinsed and drained
• 3 eggs
• 3 tablespoons vegetable oil
• 1/4 cup cocoa powder
• 1 pinch salt
• 1 tsp baking powder
• 1 teaspoon vanilla extract
• 3/4 cup white sugar (I did 1/5 cup brown sugar, 1/4 cup stevia, 1/4 cup sugar)
• 1 teaspoon instant coffee (optional)
• 1/2 cup chocolate chips (optional)
• 1/2 cup almond meal (plus a tbs for the top)

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, baking powder, almond meal and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips and tbs of almond meal over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

You can double the recipe, use a bigger pan. We also tried coconut in the mix, and sprinkled on top. This recipe is flexible. Next time we are going to try with peanut butter chips and banana.