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! <br /> <br />Ingredients: <br />1 tsp (5 mL) pure vanilla extract <br />1 tsp (5 mL) balsamic vinegar <br />1 Tbsp (15 mL) milk <br />? tsp (2 mL) oil <br />1 -19 oz (540 mL) can black beans, rinsed and drained <br />2 large eggs <br />1 tsp (5 mL) instant coffee <br />? tsp (2 mL) baking powder <br />? tsp (2 mL) baking soda <br />? cup (125 mL) cocoa powder <br />3/4 cup (175 mL) sugar <br />1 cup semisweet chocolate chips, divided <br />? cup (125 mL) pecans <br /> <br />Method: <br /> <br />Preheat the oven to 350? F (180?C)? <br /> <br />Line a 9"x 9" baking pan with parchment paper, leaving an overhang. <br /> <br />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. <br /> <br />Bake until a tester comes out clean, about 30 to 32 minutes.? Allow to cool completely before slicing into squares.
