Black Bean Brownies

My boyfriend was recently diagnosed with Type 2 adult onset diabetes so our eating lifestyle has changed dramatically in the past few weeks.  We realized that my gluten-free pastas and breads have the same or a few more grams of carbs than regular pasta/bread.  I'm determined to find recipes or figure out how to make low carb gluten free pasta and bread that we both can enjoy.

Last night, my boyfriend came across a recipe for Black Bean Brownies - low in carbs and gluten free.  We  made a few substitutions to reduce the sugar levels, using Splenda Brown Sugar and dark chocolate chips.  I just took the brownie out of the oven, and I think it tastes pretty darn good - hard to believe there's no flour.

Black Bean Brownies

1 15-oz can black beans, rinsed and drained
3 eggs
3 Tbsp canola oil, plus more for brushing
½ cup unsweetened cocoa powder
Coarse salt, a pinch
½ tsp baking powder
1 tsp vanilla extract
2/3 cup brown sugar, packed (substituted with Splenda Brown Sugar mix)
½ cup semi-sweet chocolate chips (substituted with dark chocolate chips)

Preheat oven to 350. Lightly brush an 8" x 8" baking pan with oil.

In food processor, process black beans until smooth. Add the eggs, oil, cocoa powder, salt, baking powder, vanilla extract, and sugar; process until smooth. Add 1/4 cup chocolate chips and pulse a few times to fully mix. Transfer the batter to the pan and sprinkle the remaining 1/4 cup chocolate chips on top of the batter.

Bake for 30 to 35 minutes, or until a toothpick inserted at the center comes out clean.