Moist, chewy, creamy-textured, and gluten-free brownies
- 4 squares unsweetened chocolate
- 1/2 pound unsalted butter
- 2 cups sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla
- 4 eggs
- 1 cup black bean puree
- 2 tablespoons instant espresso coffee powder
- 1 cup chopped walnuts
Preparation: Preheat oven to 350 degrees. Butter a 9 x 13-inch pan.
In a small saucepan over lowest heat possible melt the chocolate with the butter.
With an electric mixer beat the eggs, one at a time, into the sugar. Add the chocolate mixture, salt and vanilla and beat until well combined
Beat in the bean puree and the instant espresso powder.
With a spatula, fold in the walnuts. Pour and scrape the batter into the pan and bake for 45 minutes
Allow to cool completely in pan. Frost or sprinkle with icing sugar if desired before cutting into 1 ½-inch by 2-inch bars.
Notes: If you prefer a drier brownie, bake 10 to 15 minutes longer.