1 15oz can black beans, rinsed and drained
3 large eggs
3 Tbs vegetable oil
1 tsp vanilla extract
3/4 cup organic sugar
1/4 cup unsweetened cocoa
1 tsp baking powder
cooking spray for the pan
1) Preheat oven to 350F. Lightly grease an 8x8 baking pan with cooking spray.
2) Place all ingredients in a blender and blend until smooth.
3) Pour mixture into greased pan and bake for 25 to 30 minutes.
Review: This recipe originally called for 1/3 cup of dark chocolate covered espresso beans. I substituted the espresso powder. This had a strong chocolate taste, but also a strong espresso taste. If you're wanting more chocolatey, I'd reduce the espresso to 1 Tbs. What's most interesting about this gluten free brownie is the texture. Like most gluten free baked goods, it was not cakey. It was quite spongey, and occasionally I'd get a bite of bean skin. It was really good and super easy to make, though. I loved tossing it all into the blender and simply pouring it out!
Adapted from:
http://www.traderjoes.com/Recipes/recipe/211
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