Preheat oven to 350℉, lightly grease 9"x9" baking pan and line with parchment paper allowing an overhang on two opposing sides.
In a small sauce pan over low heat melt together unsweetened chocolate and butter until smooth. Allow to cool for 2-3 minutes. Whisk together gluten free flour, salt and espresso powder, set aside.
In a food processor combine black beans and melted chocolate and blend until smooth, 2-3 minutes, scraping sides once or twice. Add sugar, eggs and vanilla and continue to puree until well combined and smooth. Add flour mixture and pulse until just combined. Stir in pecans and chocolate chips.
Pour and spread evenly into prepared pan. Bake for 18-20 minutes until center is just set. Remove from oven and allow to cool on wire rack. Remove from pan by grabbing the overhanging parchment and place on cutting board. Cut into 16 squares, dust with icing sugar if desired.
Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.
Preheat oven to 350℉. Spray a 9"x13" pan with non stick spray and set aside.
In a small bowl combine 1 cup brown sugar and cocoa powder, mixing until there are no lumps. Set aside.
In a large bowl whisk together flour, 1 cup brown sugar, baking powder, baking soda, espresso powder and salt. Set aside.
In a medium size sauce pan over medium heat melt unsweetened chocolate with the butter, stirring until smooth. Meanwhile warm buttermilk on the stove over medium heat or in the microwave until just warm. Whisk buttermilk into melted chocolate and add vanilla. Add liquid mixture to the dry ingredients all at once, whisking until well combined and smooth. Stir in chocolate chips. Spread evenly into prepared pan.
Sprinkle cocoa powder and brown sugar mix evenly over the entire top of cake batter. Immediately pour the boiling water over the entire surface DO NOT STIR. Bake for 30-35 minutes. Allow to cool for at least 15 minutes prior to serving. Scoop out and invert onto serving dish so the chocolate sauce tops the cake. Can be served warm or at room temperature.
Place a large baking sheet on the rack below the cake pan to catch any drips that overflow.