Ingredients
- 1 cup canned black beans rinsed and well drained
- 1/2 cup unsalted butter
- 3 ounces unsweetened chocolate coarsely chopped
- 3/4 cup sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tsp espresso powder
- 1/3 cup gluten free flour
- 1/2 tsp salt
- 1 1/4 cups pecans coarsely chopped
- 3/4 cup semi sweet chocolate chips
Servings: squares
Instructions
- 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.
Recipe Notes
Cloud 9 Gluten Free Flour Blend was the flour used in this recipe.
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