Aztec Brownies – Gluten and Dairy Free!

These brownies were a huge hit at a potluck I attended last night! No one could believe the secret ingredient was….BEANS!

Ingredients:

• 1 ½ c. Trader Joe’s Semi-sweet or Ghirardelli Chocolate Chips (for Gluten-free)
• 2 c. garbanzo beans, drained and rinsed (about 1 can)
• 4 eggs
• 1 c. organic Sucanat or turbinado sugar
• 2 tsp. true cinnamon (Ceylon cinnamon, or canela in the Mexican tiendas) Specialty spice stores will carry this.
• 1/4 tsp. cayenne pepper
• 1 tsp baking powder (use gluten-free baking powder)

Directions:

1. Heat oven to 350 degrees.
2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
3. In blender or food processor, combine beans and eggs and blend until smooth.
4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
5. Pour batter into a 9″ or 8X8″ well-greased pan.
6. Bake for 45 minutes or until edges pull away from baking pan. I like my edges a little crispy. 😉
7. Let cook completely before slicing (as chocolate cools, it keeps the bars from being too crumbly).

MAKE AHEAD AND FREEZE:

1. Heat oven to 350 degrees.
2. In a small bowl melt chocolate chips in microwave for 2 minutes.  Stir until smooth.
3. In blender or food processor, combine beans and eggs and blend until smooth.
4. Add sweetener, spices, baking powder, and melted chocolate, process until smooth.
5. Pour batter into a large ziploc baggie and freeze.
6. Let thaw the evening before baking.
7. Pour thawed batter into a well-oiled 9″ or 8X8″ well-greased pan.
8. Bake for 45 minutes or until edges pull away from baking pan.
9. Let cool completely before slicing to prevent crumbling.