Black Bean Brownies (Gluten Free)

For those of us who can't use gluten, eggs, coco or chocolate.  These are wonderful Brownies.   I can do eggs but try to limit them.

Black Bean Brownies

1 (15.5 ounce) can black beans, rinsed and drained
3 eggs
3 tablespoons vegetable oil
1/4 cup cocoa powder (I used carob)
1 pinch salt
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Stevia to equal 3/4 Cup Sugar
1 teaspoon instant coffee (optional) I did not use the coffee
1/2 cup milk chocolate chips (optional) I used unsweetened carob chips

Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish.

Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture.

Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes

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