You'll never miss the flour in these rich and gooey double chocolate brownies. They're gluten-free!
This recipe originally appeared on www.acleanbake.com
Preheat the oven to 350F. Spray a loaf pan with nonstick spray and set aside.
Melt the chocolate chips in the microwave. This will take about 90 seconds to a minute on the high powder setting. They may not melt completely; stir vigorously to finish melting the chips until chocolate has a smooth and uniform consistency.
Pour black beans and melted chocolate into a food processor and pulse until smooth. Add the rest of the ingredients and continue to pulse until completely smooth. Scrape down the sides of the bowl and pulse a few more times to make sure everything is completely incorporated.
Pour into prepared pan and smooth to level and fill corners, etc. Sprinkle remaining chocolate chips over the top. Bake for 25 minutes until the top has cracked slightly and the center has set. Allow to cool for 20-30 minutes before cutting into 2" squares.
Yield: Makes 8 Brownies
Note: These are best if eaten immediately after they are made, but can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.