I had a friend of mine have a huge chocolate craving and asked if I knew how to make gluten free brownies. The answer ... hell no. Yet, thankfully the series of tube rats we call the internet is full of wonderful goodies. I usually run to Food Network, but I found a lot of them on AllRecipes. None of them looked good, and the ingredients scared the hell out of me (they still do!). This was a huge first for me, but these turned out amazing! Soft, moist, and I would have never known I was eating something gluten free.

Ingredients:

1 (14 oz) canned low-sodium black beans, rinsed and drained
2 large eggs
1/2 cup cocoa powder
3/4 cup sugar
1/2 teaspoon oil
1 tablespoon skim milk
1 teaspoon balsamic vinegar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of fresh coffee grounds or instant coffee (used here)
1 cup semisweet chocolate chips, divided

Directions:
Preheat the oven to 350° F. Grease a nonstick 9 x 9-inch square baking pan with baking spray and line with parchment paper, leaving a 2-inch overhang on all sides.
Blend the black beans, eggs, cocoa powder, sugar, oil, almond milk, balsamic, baking soda, baking powder and coffee grinds in the blender until smooth and pour into a bowl. Fold in 1/2 cup chocolate chips until combined. Pour the brownie batter into the prepared pan. Sprinkle the remaining chocolate chips evenly over the top of the brownies.
Bake the brownies until a toothpick comes out clean, about 30 to 32 minutes. Allow the brownies to cool completely before slicing them into squares.

YUM!! I had a small glass of skim milk to go with these ... brb ... chocolategasm.