Gluten-Free Brownies

• 1-1/4 cups semisweet chocolate chips
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 3 egg whites
• 1 egg
• 2 tablespoons instant coffee granules, optional
• 2 tablespoons canola oil
• 1-1/2 teaspoons vanilla extract
• 1/2 cup packed brown sugar
• 1/2 teaspoon baking powder
• Dash salt
• 1/2 cup chopped walnuts, optional

1. In a microwave, melt chocolate chips; stir until smooth. Cool slightly.
2. Meanwhile, place the beans, egg whites, egg, coffee granules if desired, oil and vanilla in a food processor. Cover and process until smooth.
3. In a small bowl, combine the brown sugar, baking powder and salt; add to bean mixture. Cover and process until combined. Gradually add the chocolate; process until blended.
4. Pour batter into a 9-in. square baking pan coated with cooking spray. Sprinkle with walnuts if desired. Bake at 350u0b0 for 30-35 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool completely on a wire rack.

chocolate chips, garbanzo beans, egg whites, egg, coffee granules, canola oil, vanilla, brown sugar, baking powder, salt, walnuts

Taken from www.tasteofhome.com/recipes/gluten-free-brownies/ (may not work)