Gluten-Free Fudge Brownies (with a twist)

After going gluten-free in September of 2012, I spent a great deal of time looking for great tasting, easy recipes that would keep me feeling somewhat normal.  I love to bake, and I love to eat.  I wanted to find options that weren't just free of the pesky little protein, but options that also provided some nutritional benefit.

Fast-forward to yesterday, when I stumbled across an online recipe for Fudgy Black Bean Brownies.  I scanned the ingredients.  This recipe was okay to begin with, but I thought with a few minor tweaks, it could pack a healthy punch.  So armed with my recipe, I took to my laboratory.

I substituted this, I substituted that, I mixed it all up and popped it in the oven.  What came out was a pleasant surprise.  Moist, delicious and healthy fudge brownies!  If your sweet tooth is calling, I suggest giving this recipe a try.  And of course, let me know what you think!

Gluten-Free Fudge Brownies (with a twist)

-1 - 15oz. can of black beans, drained & rinsed well
-3 lg. eggs
-3 T. canola oil coconut oil
-3/4 c. granulated sugar 3 individual packets of Stevia
-1/2 c. unsweetened cocoa powder Chocolate Vegan Shakeology
-1 t. vanilla extract
-1/2 t. baking powder
-pinch of salt
-1/2 c. 1/4 c. mini semi-sweet chocolate chips divided

Preheat oven to 350 degrees.  Lightly oil or coat an 8x8 inch baking pan or dish with non-stick cooking spray and set aside.

Place the black beans in a food processor and process until smooth & creamy.  Add the eggs, oil, sugar Stevia, cocoa powder Shakeology, vanilla, baking powder & salt, and process until smooth.  Add 1/4 c. of the chocolate chips and pulse a few times until the chips are incorporated.

Pour batter into the prepared pan, smooth with spatula, and sprinkle remaining chips on top.

Bake 30 -35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean.  (May take closer to 40 minutes.)

Cool & slice into two-inch squares.